Panang-style tofu and pepper curry
Rich, peanutty and red, with tofu that stays in neat blocks. A warm curry for a cold night, with a bit of crunch from mangetout.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: red curry paste and tamari.
Method
- This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Pat the tofu dry and cut it into 2 cm cubes. Slice the red peppers into strips, slice the onion and crush the garlic.
- Put the tofu, peppers, onion, garlic, red curry paste, peanut butter, tamari and maple syrup in the slow cooker with 100 ml of water. Stir gently so the tofu stays whole.
- Put the lid on and leave it on. Cook on low for 5 to 6 hours or on high for 3 hours.
- About 25 minutes before you want to eat, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
- For the last 20 to 30 minutes, stir in the coconut milk and the mangetout.
- Just before serving, squeeze in the juice of the lime, taste and season with salt and pepper. Serve over the rice.
Tip Press the tofu on kitchen paper first so it holds its shape. Peanut butter can be replaced with almond butter if you prefer.
Per portion
| Energy | 966 kcal |
| Protein | 32 g |
| Carbohydrate | 89 g |
| of which sugars | 23 g |
| Fat | 52 g |
| of which saturates | 33 g |
| Fibre | 10 g |
| Salt | 2.79 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- firm tofu200 g
- red pepper2
- onion1
- garlic2 cloves
- red curry paste40 g
- peanut butter30 g
- tamari1 tbsp
- maple syrup1 tsp
- coconut milk1 tin
- mangetout100 g
- lime1
- rice150 g
