Panang-Style Tofu Curry
with Zesty Lemongrass-Scented Rice:
960 kcal:
30g :
30 minutesNew
Veggie
:
- Soy
- Peanuts
- Wheat
- Milk
- Sesame
- Sulphites
- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Mustard
- Sesame
- Peanuts
- Tree nuts
- Wheat
Gather round the table for an appe-thai-zing meal of peanutty panang-style tofu curry, featuring fragrant lemongrass rice and tender-crisp broccolini and peppers.
1 unit(s)
Tofu
()
¾ cup
Jasmine Rice
170 g
Broccolini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemongrass
1 unit(s)
Lime
28 g
Peanuts, chopped
()
1 unit(s)
Coconut Milk
4 tbsp
Red Curry Paste
()
2 tbsp
Soy Sauce
( )
2 unit(s)
Peanut Butter
()
1 tbsp
Thai Seasoning
( )
1 tbsp
Unsalted Butter*
()
1 tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Baking Sheet
•Zester
•Medium Bowl
•Large Pot
1
- Remove outer layer of lemongrass, then halve crosswise. Using the back of a spoon or a heavy pot, forcefully tap the lemongrass to bruise.
- Heat a medium pot over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the lemongrass. Cook, stirring often, until lemongrass is fragrant, 2-3 min.
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat.
- Set aside, still covered.
2
- Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Toss tofu with half the Thai Seasoning and 1/2 tbsp (1 tbsp) oil on an unlined baking sheet, then season with pepper and 1/8 tsp (1/4 tsp) salt.
- Broil in the middle of the oven, stirring halfway through, until golden-brown, 9-10 min.
3
- Meanwhile, trim ends off broccolini, then cut into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Zest, then juice lime.
- Combine red curry paste, soy sauce and coconut milk in a medium bowl. Season with pepper.
4
- Heat a large pot over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, stir until melted, 30 sec.
- Add broccolini and peppers. Cook, stirring often, until veggies are beginning to soften, 1-2 min.
5
- Add the prepared curry mixture (from step 3), peanut butter, remaining lemongrass and remaining Thai Seasoning to the same pot, then stir to combine. Bring up to a simmer. Once simmering, cook until the curry thickens slightly and veggies are tender-crisp, 2-4 min.
- Remove from heat, then remove and discard the lemongrass.
- Stir tofu and 1 tbsp (2 tbsp) lime juice into the curry.
6
- Remove and discard lemongrass from the rice. Fluff rice with a fork, then stir in 1/4 tsp (1/2 tsp) lime zest and season with salt.
- Divide rice and curry between bowls.
- Sprinkle peanuts over top.
- Flavor: Many enjoyed the tasty blend of flavors, though some found it too salty or lacking authentic Thai taste.
- Ease of prep: Quick and easy to make with minimal cooking tools, but some found the instructions a bit confusing to follow.
- Suggestions: Consider reducing soy sauce or using low-sodium version; add cilantro and extra lime for more flavor.
- Portions: Some found the rice portion too large compared to vegetables; others felt the overall meal was too small.
- Tofu: The seasoned, broiled tofu was a hit even with those who usually dislike it; pan-frying is another option.
