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

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

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)

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Tofu and Vegetable Thai Curry

Ingredients

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