Tofu Panang

This is the best vegan dish on the planet...really! No, REALLY! Everyone that has tried it has absolutely loved it. It's addicting and oh so satisfying!

Here are the ingredients (can be found at H-Mart or any Asian grocery store):

• Two cans of 13.5 ounce can of coconut milk (best brand is Chaohok)
  
• One can of Red curry paste
• Basil (freeze what you don't use)
• Cherry tomatoes and any other vegetables you love
• Organic brown sugar, which I got from Whole Foods (white sugar has usually been sifted through animal bone charr, gross! brown sugar is must tastier anyway)
  
• White jasmine rice (or brown rice or a mix of each)
  
• Fried tofu (also freeze what you don't use). I get the fried tofu from Thanh Son Tofu located at Eden Center in Falls Church. $3 worth is all you need.
  

TIP: Regarding the rice, white jasmine is best, however a healthier alternative is to mix brown rice with the jasmine rice. In this case, I simply used all brown rice.

Directions:

1. Start cooking the rice in the rice cooker.

2. Cut the tofu into many pieces and cook on medium to high heat.



3. Pour in coconut milk. After pouring the coconut milk out, I add water in the can to get all the remnant of the coconut milk out. Also adds extra sauciness to the dish. Can add up to half a can of water.



4. Add the red curry paste. Now if you LOVE spicy and I mean runny nose spicy, then add the whole can, otherwise only put half the can.



5. Now add the cherry tomatoes (I cut in half) and basil (chopped) and any other veggies you would like.



6. Add the organic brown sugar. The amount is up to you. I add a lot because the brown sugar really makes this dish amazing. You can keep adding and tasting until you find it perfect for your taste.



Serve over a bed of rice and ENJOY!!!