-
Cook 2 packets of rice noodles/vermicelli according to package instructions. Drain and toss in oil to prevent sticking. Set aside.
-
Heat 3 tbsp oil and add the chopped tofu (half of it) and fry on medium heat, stirring continuously until light golden brown and slightly crisp on the outside. Remove and set aside. This step is optional if you like the texture of slightly crisp tofu.
-
In the same oil, add 3 to 4 tbsp panang curry paste and stir fry on medium heat for a minute. Add ½ tsp turmeric, ¼ tsp black pepper powder and 1 tsp coriander powder; sauté for a couple of minutes.
-
Stir in 1 can coconut milk, 2 tbsp chili crisp (or samba olek/sriracha/hot chili sauce), vegetable broth or water, 3 tbsp soy sauce, 2 tbsp smooth peanut butter, 2 to 3 tbsp or according to taste brown sugar/jaggery/coconut sugar, salt and mix well.
-
Bring to a boil and then simmer for a couple of minutes.
-
(Add peanut butter, chili garlic paste (like sambal olek or sriracha) to spice up according to taste).
-
Stir in chopped 1 cup chopped zucchini, ½ cup cubed red bell peppers along with 8 oz of fried as well as fresh tofu chunks. Stir well.
-
Gently boil on medium low heat again for another 2 to 3 minutes.
-
Simmer until hot yet the veggies should still have a fresh crunch to them.
-
Add lime juice and serve this broth hot over cooked rice noodles along with your choice of optional toppings.