Vegan Crispy Tofu Panang (Phanaeng) Red Curry with Rice Noodles

Approximately 700g (3 packs) unseasoned fried tofu à la minute, cubed

1 small onion, peeled and finely chopped

2 capsicums/bell peppers, deseeded and sliced into thin strips

2 cloves garlic, crushed

2 tbsp coconut oil, divided

1 small can (4 oz/115 g) vegan Panang red curry paste*

(*many traditional versions contain shrimp paste so check the packaging, if that is an issue for you)

6 kaffir lime leaves (optional, but recommended to enhance flavour)

3 tbsp peanut butter

1 ½ cans (600 ml) organic unsweetened coconut milk

Around 2 tbsp gluten-free tamari, divided (use or more or less to taste)

Rice noodles* (or other) to serve.

note: Prepare as much as required, but 1.6 oz/45 g of dry rice noodles per person is around what we use per individual serve, and we simply soak them in boiled water for around 3 minutes, before draining and adding to dishes. So easy!

Around 2 cups (480 ml) of fresh baby spinach or sautéed kale to serve (optional)

Thai basil/cilantro/parsley, dried chilli flakes, chopped salted peanuts and fresh lime wedges to serve

Directions at missmarzipan.com

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