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

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

Traditional Thai ingredients – coconut milk, chillies, galangal, lemon grass and kaffir lime leaves – give this curry a wonderfully fragrant aroma and a rich flavour. The tofu is marinated with ginger and chilli and provides added zest and texture to this wonderful dish. For a more substantial dish serve with boiled rice.

Ingredients

175 g/6 oz firm tofu, drained and cut into bitesize cubes
45 ml/3

Method

Place the tofu in an ovenproof dish. Mix together the soy sauce, sesame oil, chilli sauce and ginger and pour over the tofu. Toss gently to coat all the cubes evenly, then leave to marinate for at least 4 hours or overnight if possible, turning and basting the tofu occasionally.
To make the curry paste, place the chopped chillies, lemon grass, galangal, kaffir lim

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Tofu and vegetable Thai curry

Ingredients

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