200°C · 15-30 minAllergens
SojaPanang Tofu
This Panang curry is deliciously Thai, featuring sautéed oyster mushrooms and cubes of tofu simmered in my homemade Panang curry paste along with coconut milk, tamarind, and lemongrass. The sticky rice is cut into a block and served with a sweet and sour Thai dip made from peanuts, chilli, and lime juice. This dip pairs perfectly with the sticky rice and the crunchy salad of finely chopped vegetables and fresh mint.
Tofu, oyster mushrooms, white onion, white cabbage, carrot, daikon, spring onion, garlic, red chilli, lime juice, fresh lemongrass, turmeric, ginger, galangal, bay leaf, lime leaf, mint and Thai basil, cumin seeds, coriander seeds, star anise, peanuts, peanut butter, sticky rice, chilli sauce, gluten-free soy sauce, tamarind, tomato purée, coconut milk, coconut cream, palm sugar, potato starch, pepper and salt, sunflower oil.
Allergens: pinda, soja.
Microwave
Heat the Panang tofu and sticky rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad and peanut dip (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the oven and heat the Panang tofu and sticky rice covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salad and peanut dip (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g
