Vegan Panang Curry with Tofu

Ingredients

• Canola oil

  1 tbsp or 14g

• Curry paste

  4 tbsp or 60g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  14 oz or 397g

• Pineapple

  Raw, all varieties

  1 cup, chunks or 165g

• Mixed vegetables

  Frozen, unprepared

  ½ pack (2-1/2 lb) or 567g

• Basil

  Spices, dried

  5 tbsp, leaves or 11g

• Lemon juice

  Raw

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Salt

  Table

  1 tsp or 6g

Directions

1. Heat the canola oil in a pot over medium heat. Add the Panang curry paste and stir well to combine.
2. Pour in the coconut milk, ensuring the paste is fully mixed in. Cook for 2 minutes, stirring continuously.
3. Add the tofu, mixed vegetables, pineapple chunks, basil, lemon juice, and sugar. Bring to a boil and cook for 3-4 minutes until the vegetables are tender.
4. Taste the curry and add salt as needed.

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