Tofu panang curry with green beans and brown rice

Ingredients

For 1 serving

• Tofu150 g
• Green beans120 g
• Bell peppers80 g
• Coconut milk70 ml
• Peanut butter1 teaspoon
• Vegetarian curry paste20 g
• Tamari1 tablespoon
• Brown sugar1 teaspoon
• Brown rice55 g
• Basilto taste
• Saltto taste

Contains: nuts, soy,

In season: June – September

Method

1. Rinse the brown rice and cook it in plenty of boiling salted water for about 30 minutes, until tender but with a little bite; drain.
2. Meanwhile drain the tofu, pat dry and cut into 2 cm cubes; trim and halve the green beans; wash the peppers, remove seeds and ribs and cut into strips.
3. With 12 minutes left on the rice, heat the coconut milk with the vegetarian curry paste in a frying pan over medium heat for 2–3 minutes, stirring, until the coconut oil rises to the surface.
4. Melt the peanut butter into the sauce, then add the tamari, brown sugar and 3 tablespoons of water.
5. Add the tofu, green beans and peppers and cook over medium heat for 8 minutes, stirring gently, until the beans are tender and the sauce is thick.
6. Serve with the rice and finish with basil leaves.