CREAMY RED THAI TOFU CURRY

43 mins
Serves 4
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Directions

  1. 1Heat oven to 200°C fan.
  2. 2Season tofu with salt & pepper, toss in cornflour, and spread on a lined tray.
  3. 3Spray lightly with oil and roast for 30 mins, turning halfway, until golden and crisp.
  4. 4Warm oil in a large pan.
  5. 5Fry ginger & garlic for 2 mins.
  6. 6Add curry paste and cook 1 min.
  7. 7Toss in the sliced pepper.
  8. 8Blend silken tofu with a splash of water.
  9. 9Add coconut milk, soy sauce, maple syrup and the blended tofu.
  10. 10Stir and simmer 10 mins.
  11. 11Add pak choi for 2 mins, then stir in spinach until wilted.
  12. 12Fold through the crispy tofu and finish with lime juice.
  13. 13Ladle the curry over jasmine rice.
  14. 14Top with coriander and crunchy cashews.

Ingredients

  • 450 g firm tofu, torn into strips
  • Salt
  • pepper
  • 2 tbsp cornflour
  • Olive oil spray
  • 0.5 tbsp oil
  • 1 thumb ginger, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tbsp red Thai curry paste
  • 1 red pepper, thinly sliced
  • 400 ml coconut milk
  • 300 g silken tofu
  • 0.5 tbsp soy sauce
  • 1 tsp maple syrup
  • 0.5 lime
  • 2 pak choi, leaves separated
  • 1 handful spinach
  • Coriander
  • Cashew nuts
  • Steamed jasmine rice

Equipment

ovenlined traylarge pan
CREAMY RED THAI TOFU CURRY | Clip Recipe