SpiceTheWorldBreadcrumbs | Raspberry sorbet | Cauliflower Wings | Lite Onion Bhajii | Vegan Spice Shepherd’s Pie | Mango Chutney | Tofu Pasanda | Mulligatawny Soup | Thai Red Tofu Curry |
Thai Red Tofu Curry
A great tasting Thai recipe
Serves 4-6 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 30 Minutes
| Ingredients |
| 1 Onion, finely chopped |
| 5 tbsp Olive Oil |
| 4 Garlic Cloves, finely chopped |
| 6 cm Ginger, grated |
| 2 tbsp Red Curry Paste |
| 1 kg Pressed Tofu, cut into bite sized cubes |
| 400 g Coconut Milk |
| 12 Birdseye Chillies |
| 12 Basil Leaves, chopped |
| 1 Lemon Grass, finely chopped |
| 2 tbsp Vegan Fish Sauce |
| 1 Lime, juice only |
| Method |
| Stir fry the onion in the oil on a medium heat until translucent. |
| Add the Garlic, Ginger and red curry paste fry for 3 minutes on medium heat. |
| Now add the tofu and seal well on all sides. |
| Add the coconut milk, whole chillies, basil leaves lemon grass and fish sauce. |
| Simmer for 15 minutes or until the tofu is cooked. |
| Add the lime juice and serve. |