Thai Panang Curry with Tofu and Vegetables

Ingredients

• 1 block tofu, drained and pressed
• 2 tablespoons vegetable oil
• 1 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 cup basil leaves, fresh
• 1 teaspoon lime juice, freshly squeezed
• 1 teaspoon salt, to taste

Method

1. 01
   Cut the tofu into cubes and pat dry with paper towels to remove excess moisture.
2. 02
   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. 03
   In the same skillet, add the remaining tablespoon of oil and the Panang curry paste. Cook for 1-2 minutes until fragrant.
4. 04
   Pour in the coconut milk and stir well to combine with the curry paste. Bring to a simmer.
5. 05
   Add the soy sauce and brown sugar, stirring until the sugar is dissolved.
6. 06
   Add the sliced bell peppers, broccoli florets, and carrots to the skillet. Cook for 5-7 minutes until the vegetables are tender-crisp.
7. 07
   Return the tofu to the skillet and stir to coat with the curry sauce. Simmer for another 2-3 minutes.
8. 08
   Stir in the fresh basil leaves and lime juice. Adjust seasoning with salt to taste.
9. 09
   Serve the curry hot, garnished with additional basil leaves if desired.