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.