Panang Curry with Tofu and Green Beans

Panang Curry is my all time favorite Thai dish, it's slightly sweet and spicy and the sauce is creamy, nutty and wonderful.

 If you do not have or like green beans, you can sub in any combination of stir fry veggies you like, fresh or frozen.

I just made this version to use up the fresh green beans from our Produce Box.

(Makes 4 servings)

Ingredients:

1 Block Extra Firm Tofu in water, drained and if you are able, pressed (we use the TofuXpress, which is a quick and easy way to get out excess water) http://www.tofuxpress.com/

Fresh Green Beans, steamed until tender
*Or 2 c. stir fry veggies of choice

1-2 TBSP Grated Ginger

2 TBSP Chopped Garlic

 Sauce:
1 can Unsweetened Coconut Milk, regular or Lite (we get ours at the Asian Market or Trader Joe's)
1/4 c. Almond or Peanut Butter (I used a combination of both)

2-3 TBSP Lime Juice
1 tsp Cumin
1 tsp Sriracha or other chili paste *optional (use more or less depending on how spicy you like it, we left it mild so we could all eat it)
1 TBSP Brown Sugar

Method:

Cut drained and pressed tofu into cubes and pan fry in large frying pan in oil until browned on all sides
Add in garlic and ginger and fry 1-2 minutes longer
Set pan off heat, add in steamed green beans

In a blender combine all ingredients listed under "sauce" until smooth

Pour over cooked tofu and green beans and put back on medium heat until heated through

Serve over rice