Creamy Panang Curry With Tofu, Red Pepper, Baby Spinach, Sticky Jasmine Rice, Crushed Peanuts & Lime
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Pre-heat your oven to 220Ā°C / 200Ā°C fan, then take out a baking tray, small saucepan and a deep frying pan or wok.
STEP 2
Tear theĀ tofuĀ into bitesized chunks, place into your roasting tray, toss through a drizzle of olive oil and season with salt and pepper. Roast for 20 minutes, turning halfway. The tofu should be starting to turn brown and crispy on the outside.
STEP 3
Place theĀ jasmine riceĀ into your small saucepan, cover with 2x its volume in water and place over a medium-high heat. Bring to the boil, stir then reduce to low and cover with a lid. Cook until tender and fluffy, around 8-10 minutes. If it's finished before theĀ tofu, just turn off the heat and leave the lid on so it stays warm.
STEP 4
Place your frying pan or wok over a medium heat and dry fry (without oil) theĀ peanutsĀ to toast. Remove and set aside. Lightly crush or chop the peanuts and wipe the pan clean with some kitchen towel.
STEP 5
Remove the stem and core from theĀ redĀ pepperĀ and then finely slice. You could also slice some of the red pepper very finely and set aside as a garnish (optional). Once there is around 8 minutes left of cooking time on the tofu, place your frying pan or wok over a medium heat and add a drizzle of oil. Stir fry theĀ redĀ pepperĀ around 3-5 minutes until slightly softened, then add theĀ panang curry sauceĀ and theĀ babyĀ spinach.Ā Stir to combine and cook until the sauce is piping hot and the spinach has wilted, around 3 minutes. Add 50-100ml water (double the amount for a four-person portion) if the sauce reduces too much or starts to stick. Finally, stir through the roastedĀ tofu, squeeze in the juice of half of theĀ limeĀ and stir to combine. Season with salt to taste.Ā
STEP 6
To serve up, divide theĀ jasmineĀ riceĀ between serving bowls and spoon over the curry and vegetables. Finish with a scattering of crushedĀ peanuts,Ā limeĀ juice to taste and theĀ redĀ pepperĀ garnish if you made some. Enjoy!
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Creamy Panang Curry With Tofu, Red Pepper, Baby Spinach, Sticky Jasmine Rice, Crushed Peanuts & Lime
Creamy Panang Curry With Tofu, Red Pepper, Baby Spinach, Sticky Jasmine Rice, Crushed Peanuts & Lime
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Pre-heat your oven to 220Ā°C / 200Ā°C fan, then take out a baking tray, small saucepan and a deep frying pan or wok.
STEP 2
Tear theĀ tofuĀ into bitesized chunks, place into your roasting tray, toss through a drizzle of olive oil and season with salt and pepper. Roast for 20 minutes, turning halfway. The tofu should be starting to turn brown and crispy on the outside.
STEP 3
Place theĀ jasmine riceĀ into your small saucepan, cover with 2x its volume in water and place over a medium-high heat. Bring to the boil, stir then reduce to low and cover with a lid. Cook until tender and fluffy, around 8-10 minutes. If it's finished before theĀ tofu, just turn off the heat and leave the lid on so it stays warm.
STEP 4
Place your frying pan or wok over a medium heat and dry fry (without oil) theĀ peanutsĀ to toast. Remove and set aside. Lightly crush or chop the peanuts and wipe the pan clean with some kitchen towel.
STEP 5
Remove the stem and core from theĀ redĀ pepperĀ and then finely slice. You could also slice some of the red pepper very finely and set aside as a garnish (optional). Once there is around 8 minutes left of cooking time on the tofu, place your frying pan or wok over a medium heat and add a drizzle of oil. Stir fry theĀ redĀ pepperĀ around 3-5 minutes until slightly softened, then add theĀ panang curry sauceĀ and theĀ babyĀ spinach.Ā Stir to combine and cook until the sauce is piping hot and the spinach has wilted, around 3 minutes. Add 50-100ml water (double the amount for a four-person portion) if the sauce reduces too much or starts to stick. Finally, stir through the roastedĀ tofu, squeeze in the juice of half of theĀ limeĀ and stir to combine. Season with salt to taste.Ā
STEP 6
To serve up, divide theĀ jasmineĀ riceĀ between serving bowls and spoon over the curry and vegetables. Finish with a scattering of crushedĀ peanuts,Ā limeĀ juice to taste and theĀ redĀ pepperĀ garnish if you made some. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Pre-heat your oven to 220Ā°C / 200Ā°C fan, then take out a baking tray, small saucepan and a deep frying pan or wok.
STEP 2
Tear theĀ tofuĀ into bitesized chunks, place into your roasting tray, toss through a drizzle of olive oil and season with salt and pepper. Roast for 20 minutes, turning halfway. The tofu should be starting to turn brown and crispy on the outside.
STEP 3
Place theĀ jasmine riceĀ into your small saucepan, cover with 2x its volume in water and place over a medium-high heat. Bring to the boil, stir then reduce to low and cover with a lid. Cook until tender and fluffy, around 8-10 minutes. If it's finished before theĀ tofu, just turn off the heat and leave the lid on so it stays warm.
STEP 4
Place your frying pan or wok over a medium heat and dry fry (without oil) theĀ peanutsĀ to toast. Remove and set aside. Lightly crush or chop the peanuts and wipe the pan clean with some kitchen towel.
STEP 5
Remove the stem and core from theĀ redĀ pepperĀ and then finely slice. You could also slice some of the red pepper very finely and set aside as a garnish (optional). Once there is around 8 minutes left of cooking time on the tofu, place your frying pan or wok over a medium heat and add a drizzle of oil. Stir fry theĀ redĀ pepperĀ around 3-5 minutes until slightly softened, then add theĀ panang curry sauceĀ and theĀ babyĀ spinach.Ā Stir to combine and cook until the sauce is piping hot and the spinach has wilted, around 3 minutes. Add 50-100ml water (double the amount for a four-person portion) if the sauce reduces too much or starts to stick. Finally, stir through the roastedĀ tofu, squeeze in the juice of half of theĀ limeĀ and stir to combine. Season with salt to taste.Ā
STEP 6
To serve up, divide theĀ jasmineĀ riceĀ between serving bowls and spoon over the curry and vegetables. Finish with a scattering of crushedĀ peanuts,Ā limeĀ juice to taste and theĀ redĀ pepperĀ garnish if you made some. Enjoy!