Ingredients
4
4 servings
- •2 tablespoons vegetable oil, divided, or as needed
- •1 (12 ounce) package extra-firm tofu, cubed
- •½ medium yellow onion, thinly sliced
- •4 teaspoons panang curry paste
- •1 (14 ounce) can coconut milk
- •1 cup vegetable broth
- •4 large red potatoes, peeled and cubed
- •¼ cup string beans
Instructions
- Heat 1 tablespoon oil in a nonstick frying pan over medium-high heat. Add tofu and fry on all sides until golden, 5 to 7 minutes. Remove from heat.
- While tofu is frying, heat remaining oil in a separate pan over medium heat. Saute onion until soft, 5 to 7 minutes. Stir in curry paste. Pour in coconut milk and vegetable broth; bring to a boil. Add potatoes, reduce heat, and simmer, covering the pot loosely, until potatoes are halfway cooked, about 10 minutes.
- Stir in beans and continue to simmer until potatoes are almost soft, about 5 minutes more. Stir in tofu and heat through, about 5 minutes. Serve in individual bowls.
Nutritional Facts
Per 4 servings
- Calories: 594
- Carbohydrate: 67g
- Fat: 32g
- Fiber: 8g
- Protein: 16g
- Sugar: 6g
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