Panang Tofu Curry Recipe

Author: Jeanne Thiel Kelley

Nutrition

Cal/Serving: 574
Daily Value: 29%
Servings: 4

High-Fiber, Low-Carb, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Fat38g58%
Saturated5g25%
Carbs30g10%
Fiber9g35%
Sugars12g0%
Protein37g74%
Sodium102mg4%
Calcium1407mg141%
Magnesium160mg40%
Potassium913mg26%
Iron7mg39%
Zinc4mg27%
Phosphorus482mg69%
Vitamin A8133IU163%
Vitamin C49mg81%
Thiamin (B1)0mg25%
Riboflavin (B2)0mg16%
Niacin (B3)4mg19%
Vitamin B61mg27%
Folic Acid (B9)100µg25%
Vitamin E3mg15%
Vitamin K10µg13%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated13g0%
Have a question about the nutrition data? Let us know.

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Panang Tofu Curry

INGREDIENTS

  • 1 1/2 tablespoons olive oil
  • 1/2 cup finely chopped shallots
  • 2 tablespoons finely grated peeled ginger
  • 4 garlic cloves, finely chopped
  • 1/4 cup organic peanut butter
  • 2 teaspoons turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon hot chili paste (such as sambal oelek)*
  • 1 cup water
  • 1 13-1/2- to 14-ounce can organic light coconut milk
  • 3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
  • 1 tablespoon (firmly packed) golden brown sugar
  • 2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes
  • 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
  • 1 large red bell pepper, cut into 3/4-inch pieces

Recipe Details

Servings 4 servings