Breadcrumbs | 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. |