Tofu Panang.



Thai food reminds me of my first time at a Thai restaurant in college when a bunch of us got together. I had already eaten so I didn’t order anything, but I did manage to sample Pad Thai off a friend’s plate. It was delicious and it’s been my favorite food ever since. I do know one thing, though, there’s no Pad Thai like the one at Sarika’s in San Antonio. That is the BEST Pad Thai ever. Every paycheck I used to get, I’d spend a portion on a nice Pad Thai and Spring Rolls dinner for myself. That is a sweet and warm memory for me. Slowly, slowly, I started trying other dishes at the Thai restaurants: Tofu or Chicken Panang. Tonight, I decided to try and see if I could come up with the recipe, and I think it was pretty wonderful! 🙂

3/4 Red Onion
1 tbsp of Chopped Garlic
1 inch of Ginger Peeled, Chopped
1/2 cup of Shredded Coconut or 1 can of Coconut Milk
If using Shredded Coconut, use 2 cups of Nonfat Milk
1 tsp of Cumin
1 tsp of Turmeric
1 – 2 tsp of Sriracha sauce, depending on your heat tolerability 🙂
1/4 Green and/or Red Bell Pepper
1 lb of Firm tofu (Frozen and then thawed)

First, sautee the onion, garlic and ginger until onions are translucent. Then, add the shredded coconut (If you are using coconut milk, wait until onions are sauteed and then grind in the food processor with a little of the coconut milk) and sautee but just before it’s brown and proceed to add all the spices. Once you’ve done that, let it cool and then grind in the food processor with a little bit of Nonfat milk. After that, take out your thawed tofu and cut into small chunks (and squeeze out all the excess water) and sautee in extra virgin olive oil until semi-crispy and then add into the pureed coconut mixture and the rest of the milk (which you’ve boiled while you were working on the tofu on medium, and then after it has boiled turbulently with slices of bell pepper, turn to low) and let it boil on low with the tofu and then serve with brown or white rice! To add some extra spice, you can serve it with some Sriracha on the side. Enjoy! 🙂

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