John Myers
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Tofu Vegetables Pan on Panang Curry
The perfect tofu vegetables pan on panang curry recipe with a picture and simple step-by-step instructions.
Marinate with the tofu:
- 400 g Tofu silk-fresh in cubes
- 1 tsp Coriander, mustard, cumin and sesame seeds, cardamom powder
- 3 cm Grated ginger
- 1 Pc. Chilli pepper freshly chopped
- 2 tbsp Soy sauce dark
- 1 tbsp Sesame oil brown
The vegetable :
- 0,5 Pc. Fennel fresh in strips
- 2 Pc. Carrots in coarse sticks
- 1 Pc. Fresh Chinese cabbage cut into strips
- 1 Pc. Red peppers in strips
- 0,5 Pc. Fresh zucchini in cubes
- 120 g Mushrooms brown fresh
- 3 Pc. Skinned tomatoes
- 120 g Mung bean sprouts fresh
For the sauce:
- 1 tbsp Rapeseed oil
- 1 Pc. Chopped onion
- 1 Pc. Spring onions freshly cut into strips
- 3 Pc. Garlic cloves chopped
Also to garnish:
- 0,5 Bd Coriander fresh, cut or Thai basil
Marinate tofu:
- In a frying pan, lightly toast all the seeds without fat. Then grind to powder in a mortar, add cardamom powder, ginger, chilli pepper, soy sauce and sesame oil to the tofu cubes, mix carefully together.
Cooking sauce:
- Heat the OIL in a pan, sweat the onions and garlic in it, add the panang curry, continue frying, deglaze with coconut milk and simmer for 5-10 minutes.
Cooking vegetables:
- Add all vegetables except zucchini and mung bean sprouts to the sauce and simmer until al dente.
Get ready :
- Add the tofu cubes, mung bean sprouts and zucchini in the sauce and simmer for another 5 minutes. Scatter green coriander or Thai basil on a preheated plate.
I would like to say:
- Goes well with jasmine rice, basmati rice, fried noodles. Don’t forget 1-2 glasses of rosé wine or a light red wine. Enjoy now to the full.
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