Tofu and Vegetable Thai Curry

Name: Tofu and Vegetable Thai Curry
Yield: Serves Four
Cuisine: Thai
Ingredients: 2 fresh red or green chillies, seeded and chopped; boiled jasmine rice or noodles, to serve; shredded spring onions (scallions), to garnish; 115 g/4 oz/1½ cups shiitake or button (white) mushrooms, halved; 45 ml/3 tbsp water; 10 ml/2 tsp ground coriander a few fresh coriander (cilantro) sprigs, including the stalks; 2 kaffir lime leaves; 2.5 cm/1 in piece fresh galangal, chopped; 1 lemon grass stalk, chopped; 5 ml/1 tsp chilli sauce; 2.5 cm/1 in piece fresh root ginger, peeled and finely grated; 45 ml/3 tbsp dark soy sauce; 15 ml/1 tbsp sesame oil; 175 g/6 oz firm tofu; 1 red (bell) pepper, seeded and chopped; 175 g/6 oz/generous 1 cup green beans, halved; 400 ml/14 fl oz/1⅔ cups coconut milk; 150 ml/¼ pint/⅔ cup water; 30 ml/2 tbsp vegetable oil; 1 onion, sliced; 1 head broccoli, about 225 g/8 oz; ½ head cauliflower, about 225 g/8 oz

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Traditional Thai ingredients – chillies, galangal, lemon grass and kaffir lime leaves – give this curry a wonderfully fragrant aroma. The tofu needs to marinate for at least 2 hours, so bear this in mind when timing your meal.

Ingredients

175 g/6 oz firm tofu
45 ml/3

Asia
Thailand
Main course
South East Asia
Vegan

Method

Rinse and drain the tofu. Using a sharp knife, cut it into 2.5cm/1 in cubes. Place the cubes in an ovenproof dish that is large enough to hold them all in a single layer.
Mix together the soy sauce, sesame oil, chilli sauce and grated ginger in a jug (pitcher) and pour over the tofu. Toss gently to coat all the cubes evenly, cover with clear film (plastic wrap)