Panang Tofu Curry Recipe

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Panang Tofu Curry
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Ingredients:

Directions:

  1. Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.
  2. * Available in the Asian foods section of many supermarkets and at Asian markets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 620.78 Kcal (2599 kJ)
Calories from fat 443.87 Kcal
% Daily Value*
Total Fat 49.32g 76%
Sodium 106.8mg 4%
Potassium 953.6mg 20%
Total Carbs 27.79g 9%
Sugars 13.72g 55%
Dietary Fiber 6.03g 24%
Protein 27.18g 54%
Vitamin C 40.6mg 68%
Vitamin A 1.2mg 40%
Iron 20mg 111%
Calcium 415.1mg 42%
Amount Per 100 g
Calories 123.32 Kcal (516 kJ)
Calories from fat 88.18 Kcal
% Daily Value*
Total Fat 9.8g 76%
Sodium 21.22mg 4%
Potassium 189.43mg 20%
Total Carbs 5.52g 9%
Sugars 2.73g 55%
Dietary Fiber 1.2g 24%
Protein 5.4g 54%
Vitamin C 8.1mg 68%
Vitamin A 0.2mg 40%
Iron 4mg 111%
Calcium 82.5mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.7
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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