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Tofu with Panang Curry


January 3, 2016

This really is the quickest, most delicious tofu ever! Even if your not a fan of tofu ~ try this one.

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2 or 3 tablespoons Panang curry paste* (depending on your threshold for heat), or your favorite curry paste

2 cans coconut milk (don’t cheat yourself by opting for the “lite” version!)

1 pound firm tofu, cut into bite-size cubes (not too large, not too small)

1 handful basil leaves, torn or coarsely chopped (no smaller than half-inch pieces)

Freshly squeezed juice of 1 or 2 limes (your call)


Put the curry paste and coconut milk in a small to medium saucepan over medium-high heat. Stir until the curry paste dissolves into the coconut milk and the mixture comes to a boil.

Adjust the heat to maintain a respectable simmer, and cook until the mixture has thickened slightly, about 5 minutes.

Add the tofu and stir gently until hot.

Remove from the heat and stir in the basil and lime juice. Serve at once (serves 2).



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