Creamy Panang Tofu Stir-Fry with Shirataki Noodles

This flavorful dish combines the rich, aromatic taste of Panang curry spices with silky tofu and light shirataki noodles, all brought together with a creamy Philadelphia cheese sauce for a delightful twist.

Steps

1. Heat the vegetable oil in a non-stick pan over medium heat. 2. Add the cubed tofu and sauté until golden brown on all sides, about 5-7 minutes. 3. Stir in the Panang curry paste and cook for another 2 minutes until fragrant. 4. Add the rinsed shirataki noodles and toss to combine. 5. Reduce the heat and mix in the Philadelphia cream cheese and coconut milk until smooth and creamy. 6. Season with soy sauce, salt, and pepper to taste. 7. Serve hot, garnished with fresh basil leaves.

100g firm tofu, cubed 100g shirataki noodles, rinsed 1 tablespoon Panang curry paste 50g Philadelphia cream cheese 1 tablespoon coconut milk 1 tablespoon soy sauce 1 teaspoon vegetable oil Fresh basil leaves for garnish Salt and pepper to taste