Renee's Panang Tofu

Renee's Panang Tofu


  • 1 pack Wild Rice London 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



  1. Pat dry the tofu cubes, and fry in a little oil on all sides until golden.
  2. Add the sliced red peppers and carrot chunks to the pan with a splash of water. Cook for a few minutes to soften.
  3. Empty the Panang curry sauce packet into the pan and simmer for 5 minutes.
  4. Serve with steamed rice.
  5. Garnish with crushed peanuts, parsley, and lime wedges.


Thank you @renee_eats for sharing this wonderful recipe and picture!

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