Breadcrumbs | Red Lentil Dahl | Singapore Vegetarian Noodles | Tofu Rogan Josh | Vegan Fishy Cakes | Spicy Thai Coconut Curry | Rice and Beans | Chilli Powder | Plant-based Chilli Con Carne |
Green Tofu Curry
This flavoursome dish cooks in just 10 minutes and tastes just great.
Serves 4-6 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 10 Minutes
| Ingredients |
| 200 ml Coconut Milk |
| 4 Shallots, finely chopped |
| 1 tsp Sugar |
| 2 tsp Green Curry Paste |
| 1 tsp Tamarind Paste |
| 2 Apple, chopped |
| 400 g Pressed Tofu, cut into bite sized cubes |
| 1 tbsp Coriander, finely chopped |
| Salt, to taste |
| Method |
| Pour the coconut milk into a large frying pan. |
| Add the shallots, sugar, curry paste, tamarind paste and apple and then season well. |
| Now gently bring to the boil over a low-medium heat. |
| Cook for 2 minutes. |
| Next add the tofu to the pan cover with a baking tray and simmer gently until the tofu is just cooked. |
| Transfer the tofu to deep bowls spoon the sauce over the top and sprinkle on the coriander. |
| Serve with rice. |