Renee's Panang Tofu

Ingredients:

• 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

Method:

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!