Do you use dried lime leaves? Soak them in lukewarm water for 10 minutes beforehand! Prepare wholemeal rice as described on the package
Chop the peeled ginger together with the garlic. Also chop the onion and red pepper into pieces. Then separate the ginger, garlic and onion. Put a pan with water on it until it boils (or put water in the kettle).
Meanwhile, until the water boils, cut the florets from the broccoli and the stem into small pieces. Is the water boiling? Then add the broccoli florets & stems. Let it boil for a maximum of 3 minutes and drain. Let the broccoli cool down by rinsing immediately with cold water. This will stop the cooking process.
During (or after) cooking the broccoli, peel the carrot and chop it into small cubes or slightly larger if you like a bite more. Nothing is allowed. Also cut the pak choi and set it aside.
Grab a wok pan or a frying pan and fry the onion together with the garlic, ginger and red pepper. This smells good already! Then add the carrot and broccoli. Leave to fry with the carrot and broccoli.
Now add the panang curry paste and the peanut butter. Mix well with the vegetables, and now add the herbs. Mix well.
Then add the coconut milk to the vegetables with the curry and peanut butter mixture. Stir well so that all the herbs and flavours can mix well. This is also the time to add the lime leaves, pak choi and soy sauce and simmer with it.
Let the mixture simmer for 5 to 10 minutes on very low heat. In the meantime, cut the tofu into pieces as large as you like. Grab a saucepan and pour oil into it. This can be sunflower oil. Let the oil warm up for a while before you put the tofu in the pan.
Fry the tofu well, so that a light brown colour appears around all the tofu cubes/ strips. Then extinguish with soy sauce and let it fry for another 1 to 2 minutes. Now remove from the fire.