Panang Tofu Curry

Additional information

Spice Level	Medium

Thai-style, coconut-based curry with tofu, corn, onions, and red peppers

NUTRITION

Servings: 45
Serving Size: 3.5 oz. (100 g)

Amount per serving:

		% Daily Value*
Calories	100
Total Fat	8 g	10%
Saturated Fat	5 g	25%
Trans Fat	0 g
Cholesterol	0 mg	0%
Sodium	200 mg	9%
Total Carbohydrates	5 g	2%
Dietary Fiber	1 g	4%
Total Sugars	3 g
Includes	1 g Added Sugars	2%
Protein	2 g
Vitamin D	0 mcg	0%
Calcium	29 mg	2%
Iron	0 mg	0%
Potassium	125 mg	2%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS

Coconut Milk (coconut extract 60%, water), Water, Onion, Baby Corn (baby corn, salt, citric acid), Red Bell Pepper, Tofu (water, soybeans, coagulants (calcium chloride (nigari), calcium sulphate)), Panang Curry Paste (chili pepper, garlic, shallot, lemongrass, sugar, salt, kaffir lime, galangal, spices (coriander seeds, cumin, cardamom, bay leaves), citric acid), Lime Juice, Vegetable Broth Concentrate (Vegetable Juice Concentrates (tomato, mushroom, onion, carrot, celery), sugar, maltodextrin, salt, yeast extract, xanthan gum, natural flavor), Sugar, Extra Virgin Olive Oil, Salt, Xanthan Gum, Potato Starch

Allergens: Soy, Tree Nuts (coconut)

HEATING INSTRUCTIONS

Thaw under refrigeration for 48 hrs.
Steamer or water bath: [from a thawed state]
Place sealed plastic bag into the steamer in a perforated hotel pan, or directly into water bath that is preheated to 180 degrees
Steam food for 30-45 minutes, or until an internal temperature of 165 degrees is reached
Equipment varies, Rice should be piping hot. Use caution when handling