1 pack @wildricelondon Panang Red Curry Sauce
200g firm tofu, cubed
1 medium carrot, cut into chunks
Half a red pepper, sliced
Crushed peanuts, parsley, and lime to garnish
Pat dry the tofu cubes, and fry in a little oil on all sides until golden. Add the peppers and carrots to the pan with a splash of water, cook for a few minutes to soften. Empty the Panang curry sauce packet, and simmer for 5 minutes. Serve with steamed rice 👌🏼
Thank you @renee_eats for sharing this wonderful recipe and picture!