It’s curry time!
Ingredients:
2 tsp panang curry paste (Taste of Thai)
2 tbsp sugar
2 cups oat milk
1 package extra firm tofu
4 cups frozen bell pepper
Drain tofu and slice into bite sized cubes on cutting board. Transfer tofu cubes into non stick sauté pan. Cook over medium heat until browned on both sides. Remove from pan and set aside. Cook bell peppers over medium heat until slightly soft. Pour oat milk into sauté pan. Add curry paste and sugar. Stir until combined. Add tofu back into pan. Lower heat and let simmer for 10 minutes. Serve piping hot over jasmine rice.
Don’t forget to add love, it makes all the difference!