Zucchini Noodles with Panang Curry Sauce (V)
For the crispy tofu (makes extra)
- 1 16-ounce package of extra-firm tofu, drained and pressed 2 teaspoons olive oil
- 1 teaspoon curry powder
- Pinch of salt and black pepper
For the zucchini noodles with panang curry sauce
- 3 large zucchini, thinly sliced into ribbons
- 2 heaping tablespoons Thai & True Panang Curry Paste 2 teaspoons coconut sugar
- 1 cup coconut cream
- 1⁄2 teaspoon tamari
- 1 teaspoon fresh lime zest
- 1 red bell pepper, thinly sliced
- Fresh basil, for serving
Slice the tofu into 1⁄2-inch cubes and heat the olive oil in a large skillet over medium-high heat. Add the tofu to the skillet and season with curry powder, salt, and black pepper. Sauté the tofu, stirring occasionally, until golden and crisp on all sides, about 15 minutes. Turn off the heat.
Use a vegetable peeler to slice the zucchini into ribbons and set them aside in a bowl.
Warm a small saucepan over medium heat and add the Thai and True Panang Curry Paste. Add the coconut sugar to the saucepan and stir to dissolve it in the curry paste.
Pour the coconut cream into the saucepan; add the tamari and lime zest. Turn the heat to low and simmer for 15 minutes; adjust flavors to taste.
Add the red bell pepper to the panang curry sauce and simmer for 5 minutes more, until the pepper has softened slightly. Turn off the heat.
Add the zucchini noodles to the saucepan and gently toss to coat the noodles in the panang curry sauce.
Divide the zucchini noodles with panang curry sauce between two plates. Top each dish with a few pieces of crispy tofu and fresh basil. Enjoy warm.
By Kate Kasbee from Well Vegan