I mentioned the other day I’m less interested in eating meat these days which has led to me trying some really fun new to me vegetarian and vegan dishes. I’m also craving pretty much everything Asian so imagine my delight when someone asked me to stay for dinner and share in their Thai takeout. I’ve honestly not had any Thai food since going gluten free primarily because there isn’t a decent restaurant near us. The dish that stood out above all the rest was Panang Tofu.
I’ve never had this dish before and I literally could not stop thinking about it for 2 weeks. Last weekend I begged my friend to go to the restaurant with me and we each ordered dishes we cannot stop eating. Me: Panang Tofu surprise! I mentioned in passing I wanted to learn how to make this dish since it clearly had such an impact on me. My friend astonished me by saying she had a recipe at home.
I modified the recipe a bit swapping the beef for tofu. I also wasn’t able to find the brand of panang sauce she recommends but felt lucky to have found it after trying 3 separate stores. I didn’t have to go to any specialty stores for the ingredients which is a real plus. I was able to find all the ingredients at Wegmans, though I may try the brand of panang sauce she suggests. This is recipe is SOOOOOO close to the one I’ve been obsessed with but it isn’t quite perfect. I think the sauce I got was a little too spicy but it was the last pack Wegmans had and the only brand!
- 2 TBS coconut oil
- 3 bell peppers
- 1 block tofu
- 2 cans full fat coconut milk
- 1 can lite coconut milk
- 3 TBS panang curry paste
- 3 TBS fish sauce
- 4 TBS sugar
- 2 TBS peanut butter
- 8 lime leaves slivered
- ¼ cup roasted peanuts, chopped
- Heat skillet with oil, cook peppers about 5 minutes. Remove from skillet and set aside.
- Cut tofu into 1 inch chunks, browns on all sides.
- Remove tofu.
- Add coconut milk and heat until it is about to boil
- Add panang mix well
- Add tofu and veggies
- Add fish sauce, sugar, peanut butter, reduce heat and cover to allow the sauce to thicken, about 5 minutes.
- Top with lime leaves and peanuts.