Butter-Basted Tofu Curry with Panang and mint

How to make it

1. Pat the tofu dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the neutral oil in a wok over medium-high and crisp the tofu until deeply colored.
3. Add the aromatics with the carrots and snap peas; cook until fragrant and just tender.
4. Build the panang sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over jasmine rice.