Tofu and Vegetable Curry
3 - Dinner, Main
Ingredients
300 gram firm silken tofu
6 clove garlic, quartered
3 fresh small red thai chillies, chopped coarsely
10 centimetre stick fresh lemon grass, chopped coarsely
4 centimetre piece fresh ginger, chopped coarsely
1.5 centimetre piece fresh turmeric, chopped coarsely
1 brown onion, chopped finely
1 tablespoon vegetable oil
400 millilitre can coconut milk
1 cup (250ml) vegetable stock
2 fresh kaffir lime leaves
4 zucchini, chopped coarsely
1 cauliflower, cut into florets
1 tablespoon soy sauce
1 tablespoon lime juice
1/3 cup firmly packed fresh coriander, chopped coarsely
1/4 cup loosely packed fresh thai basil leaves
Description
This quick and easy vegetable curry with coconut milk, tofu and brown rice makes a great option for a weeknight dinner.
Directions
1 Press tofu between two chopping boards with a weight on top, raise one end; stand 10 minutes. Cut tofu into 2cm cubes; pat dry between layers of absorbent paper.
2 Blend or process garlic, chilli, lemon grass, ginger, turmeric, onion and oil until mixture forms a paste.
3 Cook garlic paste in large saucepan, stirring, 5 minutes. Add coconut milk, stock and lime leaves; simmer, uncovered, stirring occasionally, 10 minutes.
4 Add zucchini and cauliflower; simmer, uncovered, about 5 minutes or until vegetables are tender.
5 Discard lime leaves; stir in tofu, sauce, juice and coriander. Sprinkle with basil before serving.