Tofu and vegetable Thai curry

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

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

Asia
Thailand
Main course
South East Asia
Vegan

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