Panang Tofu Souffle – Vegan
Panang curry is a popular Thai curry known for its rich, creamy, and slightly spicy flavor.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 14 ounce Firm Tofu
- 1 cup Coconut Milk
- 2 tablespoon Panang Curry Paste
- 2 tablespoon Soy Sauce
- 1 tablespoon Maple Syrup
- 1 tablespoon Lime Juice
- 1 tablespoon Cornstarch
- 2 tablespoon Water
- 1 teaspoon Salt
- 2 tablespoon Fresh Basil Leaves
- 2 tablespoon Chopped Peanuts
Instructions
- Preheat the oven to 350°F (175°C).
- Drain and press the tofu to remove excess moisture.
- In a mixing bowl, combine coconut milk, panang curry paste, soy sauce, maple syrup, lime juice, cornstarch, water, and salt. Mix well.
- Cut the tofu into cubes and add them to the bowl. Gently toss to coat the tofu with the marinade.
- Transfer the tofu and marinade into a baking dish. Bake for 30 minutes.
- Remove from the oven and let it rest for 10 minutes.
- Garnish with fresh basil leaves and chopped peanuts.
- Serve hot with steamed rice or noodles.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 25g9%
- Sugars 5g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.