Recipe
Crispy Tofu Panang Curry Bowl
Crispy Tofu Panang Curry Bowl cooks like a weeknight: comforting, direct, and ready for the table.
Start with Crispy tofu, as shown and Broccoli, as shown.
From the first sizzle to the bowl, about 30 minutes.
Ingredients
- Crispy tofu, as shown
- Broccoli, as shown
- Red bell pepper, as shown
- Creamy coconut Panang curry sauce, as shown
- Jasmine rice, cooked, as shown
- Fresh basil, to taste
- Lime, to taste
Steps
- Pair the golden tofu, broccoli and red bell pepper with the creamy Panang curry sauce over fragrant jasmine rice.
- Finish with fresh basil and lime.
The reel
Tips
- Rinse the rice until the water runs clear, then drain well.
- Rest it covered, off the heat, for five minutes before you fluff.
- If the top is still firm, add a spoon of water and cover again. Don't stir yet.
Questions
How long does it take?
Crispy Tofu Panang Curry Bowl takes about 30 minutes, from the first cut to the plate.
Is it kid-friendly?
Not as written. Crispy Tofu Panang Curry Bowl isn't marked kid-friendly. Taste the heat before you serve it to kids, and set their portion aside if you add hot chili.
What can I substitute?
No Crispy tofu, as shown? Use the closest thing you have in the same amount. Crispy Tofu Panang Curry Bowl is forgiving if the salt and the fat are right.
Cook this in Tadka
The reel, the steps, and the grocery list — one decision at 5pm.
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