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