Thai-Style Tofu & Vegetable Curry with Rice (~550 kcal)

Ingredients

• 120 g Firm tofu
• 120 g Cooked jasmine rice
• 60 g Broccoli floret
• 60 g Red bell pepper
• 40 g Carrot
• 40 g Onion or shallot
• 2 cloves garlic
• 8 g fresh ginger
• 1 tbsp Thai red or green curry paste
• 120 ml Light coconut milk
• 60 ml Vegetable stock or water
• 1 tbsp Fish sauce or soy sauce (use soy if vegetarian)
• 1 tbsp Lime juice
• 1 Small handful fresh basil or coriander
• 1 tsp Neutral oil
• 1 To taste chilli flakes or fresh chilli (optional)

Method

1. 0

   Cook the jasmine rice if it isn’t already prepared and set aside.

2. 1

   Press the firm tofu gently in a clean towel to remove excess moisture, then cut into bite-sized cubes.

3. 2

   Chop broccoli, pepper, carrot and onion/shallot into bite-sized pieces. Finely chop the garlic and ginger.

4. 3

   Heat the oil in a pan over medium heat. Add garlic and ginger and cook for 30–60 seconds until fragrant.

5. 4

   Stir in the curry paste and cook for 30 seconds, then add the coconut milk and stock/water. Whisk or stir to combine into a smooth sauce.

6. 5

   Add the tofu cubes and vegetables (broccoli, pepper, carrot, onion/shallot) to the pan. Simmer gently for 8–10 minutes until the vegetables are tender and the tofu has absorbed some flavour.

7. 6

   Season with fish sauce or soy sauce, and lime juice. Taste and adjust curry paste, salt or chilli to your preference.

8. 7

   Turn off the heat and stir in the fresh basil or coriander so it wilts into the curry.

9. 8

   Serve the tofu curry over the cooked jasmine rice. Garnish with extra herbs or chilli if you like.

Nutrition Facts