Thai Red Tofu Curry
Servings: 4 servings
Ingredients
- 1 block firm tofu *See FAQs
- 2 teaspoons cornflour
- 2 teaspoons olive oil
- 1 onion (diced)
- 2 cloves crushed garlic
- 1 teaspoon ginger paste
- 1 red pepper (diced)
- 1 yellow pepper (diced)
- Babycorn (cut into small chunks)
- Thai red curry paste *See FAQs
- 1 tin coconut milk *See FAQs
- 1 teaspoon gluten free soy sauce
- 1 tablespoon brown sugar
- Juice of half a lime
- 1/2 teaspoon paprika
- 1/2 teaspoon chilli flakes
- Serve with: Rice
Instructions
- Drain your tofu and squeeze out as much excess liquid as possible. Cut the tofu into chunks and place in a large bowl with the cornflour. Mix to coat the tofu in the cornflour.
- To a large saucepan on a medium to high heat add 1 teaspoon oil followed by the tofu coated in the cornflour. Fry for around 5-10 minutes (turning half way through), until the tofu starts to crisp up. Remove from the pan and set aside.
- To the same pan add another teaspoon of oil followed by the onion, garlic and ginger. Fry for 5 minutes until starting to soften and then add the pepper and babycorn and fry for another 5 minutes.
- Add the Thai red curry paste and mix so that all of the vegetables are coated. Add the coconut milk, soy sauce, brown sugar, lime juice, paprika and chilli flakes. Mix well and then leave to simmer for 10 minutes.
- Add the cooked tofu and leave to simmer for another 5 minutes.
- Serve the curry with rice.