Tangy Panang Curry with Tofu and Vegetables
Ingredients
- 1/2 block of firm tofu
- zucchini, carrots, bell peppers, red onion
- 1 tablespoon sambal
- 2 tablespoons sweet and sour sauce
- 1 teaspoon coriander powder or chopped cilantro root
- 1/2 teaspoon turmeric powder
- few Thai lime leaves
- 1/2 cup coconut milk
- 3/4 cup water or veggie stock
- oil
- salt
- coconut sugar
- your favorite grain
Preparation
In a heated non-stick pan with no oil, pan fry tofu until golden brown (optional step). Remove and set aside.
Using the same pan, pour in coconut milk and water, cook for a few seconds. Then, add in sambal, spices, Thai lime leaves, sweet and sour sauce, and all veggies along with the tofu.
Simmer until sauce thickens and all veggies are fully cooked through, about 1 minute on medium-high heat. Season with salt and coconut sugar if needed. Serve warm with your favorite grain.
Substitute with lime zest and 1 teaspoon lime juice for Thai lime leaves. Add towards the end of cooking.
