Thai Panang Curry with Tofu and Vegetables

Ingredients

• 1 block tofu drained and pressed
• 2 tablespoons vegetable oil
• 1/4 cup Panang curry paste
• 1 can coconut milk shaken
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 cup bell peppers sliced
• 1 cup broccoli florets
• 1 cup carrots sliced
• 1/4 cup basil leaves fresh
• 1 teaspoon lime juice freshly squeezed
• 1/2 teaspoon salt to taste

Instructions

1. 1 Cut the tofu into cubes and pat dry with paper towels to remove excess moisture.
2. 2 Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove from the skillet and set aside.
3. 3 In the same skillet, add the remaining tablespoon of oil and the Panang curry paste. Cook for 1-2 minutes until fragrant.
4. 4 Pour in the coconut milk and stir well to combine with the curry paste. Bring to a simmer.
5. 5 Add the soy sauce and brown sugar, stirring until the sugar is dissolved.
6. 6 Add the sliced bell peppers, broccoli florets, and carrots to the skillet. Cook for 5-7 minutes until the vegetables are tender-crisp.
7. 7 Return the tofu to the skillet and stir to coat with the curry sauce. Simmer for another 2-3 minutes.
8. 8 Stir in the fresh basil leaves and lime juice. Adjust seasoning with salt to taste.
9. 9 Serve the curry hot, garnished with additional basil leaves if desired.