Crispy Tofu Panang Red Curry Rice Noodles
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4.75 from 4 votes
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Crispy Tofu Panang Red Curry Rice Noodles

Crispy Tofu Panang Red Curry with Rice Noodles

4.75 from 4 votes
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Author: Marisa Alvarsson | Miss Marzipan
Servings: 0

Ingredients

  • Approximately 700g 3 packs unseasoned fried tofu ร  la minute, cubed
  • 1 small onion peeled and finely chopped
  • 2 capsicums/bell peppers deseeded and sliced into thin strips
  • 2 cloves garlic crushed
  • 2 tbsp coconut oil divided
  • 1 small can 4 oz/115 g vegan Panang red curry paste*
  • 6 kaffir lime leaves optional, but recommended to enhance flavor
  • 3 tbsp peanut butter
  • 1 ยฝ cans 600 ml organic unsweetened coconut milk
  • Around 2 tbsp gluten-free tamari divided (use or more or less to taste)
  • Rice noodles** or other to serve.
  • Around 2 cups 480 ml of fresh baby spinach or sautรฉed kale to serve (optional)
  • Thai basil/cilantro/parsley dried chili flakes, chopped salted peanuts and fresh lime wedges to serve

Instructions

  • Place a wok (or skillet) over medium-high heat. Add one tablespoon of the coconut oil and the tofu pieces and fry until starting to turn crispy. Set aside.
  • Add the remaining tablespoon of the coconut oil and onion. Sautรฉ for 1 minute, before adding the peppers and garlic. Continue to sautรฉ for a further minute before adding the red curry paste and peanut butter.
  • Cook for a couple of minutes, stirring periodically. Then add the coconut milk, kaffir lime leaves, and 1 tablespoon of tamari. Add the fried tofu to the curry. Stir the ingredients to combine.
  • Bring to a boil before lowering the heat and allowing the curry to simmer for 15 minutes, stirring occasionally. Taste and add more tamari, a teaspoon at a time, if necessary. Remove from heat.
  • Remove the kaffir lime leaves.
  • Place handfuls of washed baby spinach into serving bowls. Add cooked rice noodles (or rice or quinoa if you prefer) to each bowl and spoon over a generous amount of the curry.
  • Top with fresh herb/s of choice, chopped salted peanuts, and dried chili flakes for an extra kick, if you like. And definitely squeeze over some fresh lime juice.
  • Enjoy!

Notes

Please note that leftover curry will keep well if refrigerated in an airtight container (for around 5 days). Itโ€™s a great prep-ahead meal idea too!
*Many traditional versions contain shrimp paste so check the packaging if that is an issue for you
**Prepare as much as required, but 1.6 oz/45 g of dry rice noodles per person is around what we use per individual serve, and we simply soak them in boiled water for around 3 minutes, before draining and adding to dishes. So easy!
Recipe shared with @missmarzipancomโ€™s exclusive permission, please do not repost without asking her. Thank you!ย 
Find more of Marisaโ€™s recipes on her blog, Miss Marzipan.
Tried this recipe?Let us know how it was!

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4.75 from 4 votes (4 ratings without comment)

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