Thai Panang Tofu Curry Bowl with Braised Kale, Wild Mushrooms, Jasmine Rice (for 1)
Jay’s Panang Tofu Curry Bowl is made by simmering roasted tofu in an aromatic Asian curry-coconut sauce made with coconut milk, Panang curry paste, garlic, ginger, onion, red bell peppers, kale, cremini mushrooms, gluten-free soy sauce (tamari), a touch of peanut butter, and lime juice. Served over light jasmine rice on the side; garnished with broccoli. The combination of coconut, lime, Thai curry, and tamari makes for a delightful interplay of flavors and aromas.
*Jay’s Panang Sauce is thickened with slurry (corn starch and water.) Panang curry paste typically includes dried peppers, galangal, ginger, lemongrass, kaffir lime zest, coriander root, coriander, and cumin.