Crispy Tofu Panang Curry with Noodles (V)

Serves 4


For the crispy tofu:

  • 1 16-oz block of super-firm or extra-firm tofu
  • 1 ½ tablespoons olive oil
  • 1 tablespoon low-sodium soy sauce
  • ¼ cup cornstarch

For the panang curry:

  • 1 tablespoon olive oil
  • 1 white or yellow onion, peeled and cut into 1-inch squares
  • 3 garlic cloves, peeled and minced
  • 3 medium carrots, peeled and sliced diagonally into ½ inch pieces
  • 2 bell peppers, cut into 1-inch squares
  • Sea salt, to taste
  • 2 to 3 tablespoons Thai & True Panang Curry Paste
  • 1 13.5-oz can coconut milk
  • ¼ cup water
  • 2 tablespoons creamy peanut butter
  • ½ tablespoon low-sodium soy sauce
  • 1 tablespoon lime juice
  • Rice or wheat noodles, cooked, for serving
  • Fresh basil, for serving


  1. Preheat your oven to 375F degrees and line a baking sheet with parchment paper or a silicone baking mat.
  2. Drain the water from the tofu packaging and press the tofu block between a few layers of paper towels to release as much moisture as possible.
  3. Cut the tofu into 1-inch cubes and place in a bowl. Drizzle the tofu with olive oil and low-sodium soy sauce and gently stir to coat each piece.
  4. Add the cornstarch to a smaller bowl. Working in batches, transfer the tofu cubes to the cornstarch and toss to lightly coat each piece. 
  5. Arrange the coated tofu cubes in a single layer on the prepared baking sheet and bake the tofu for 25 minutes, flipping the pieces halfway through. When done, set aside.
  6. Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the onion, garlic, carrot, and bell pepper and season with a pinch of sea salt. 
  7. Sauté the veggies for 3 minutes, then add the Thai & True Panang Curry Paste and stir to coat. Cook the veggies for 2 minutes more.
  8. Add the coconut milk and water to the skillet and stir to combine. Bring the curry to a gentle simmer and cover the pan. Reduce the heat to low and continue to simmer for about 10 minutes more, until the veggies are tender.
  9. Turn off the heat and stir in the peanut butter, low-sodium soy sauce, and lime juice. Adjust the flavors to your preference.
  10. Divide cooked noodles between shallow bowls and ladle the panang curry over the noodles. Top each bowl with crispy tofu and fresh basil.