Panang Tofu
Crisp tofu in a thick, peanut-rich curry.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Active
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Cuisine
- thai
Servings4
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Ingredients
Steps
Toss the tofu in cornstarch and fry in the oil until golden on all sides; set aside.
Fry the curry paste 1 minute, add 100 ml coconut milk, and cook until thick and glossy.
Add the remaining coconut milk, peanut butter, soy sauce, sugar, and pepper; simmer 6 minutes.
Return the tofu, warm through, and finish with basil and lime.
Press the tofu at least 15 minutes or it won't crisp.