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Thai Tofu Curry
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Ingredients
▢
100
ml
3½fl oz coconut milk
▢
1
tablespoon
red Thai curry paste
▢
230-250
g
8-9oz firm tofu, chopped
▢
100
g
3½oz tenderstem broccoli
▢
3
tablespoons
coconut cream
▢
½
tablespoon
fish sauce
▢
½
tablespoon
brown sugar
▢
300
g
10½oz rice, or similar, to serve
▢
100
g
3½oz baby spinach
▢
Lime juice
to taste
▢
Red chili
finely sliced, to garnish
Serves 4 | Calories: 413 per serving
Prep Time: 15 mins | Cook Time: 20 mins |
Instructions
Heat 1 tablespoon of coconut milk in a frying pan over medium heat.
Add the red Thai curry paste and cook for 1 minute, stirring.
Add the chopped tofu to the pan and stir over high heat for about 3 minutes.
Trim the tenderstem broccoli and pour boiling water over it to cover.
Let it sit while the tofu is cooking, then drain it well and add it to the pan.
Stir in the remaining coconut milk, coconut cream, fish sauce, and brown sugar.
Bring the mixture to a boil, reduce the heat to a simmer, and cook for about 5 minutes until the tofu is heated through.
Meanwhile, heat the rice according to the packet instructions.
Stir the baby spinach into the curry and cook until it wilts, which should take about 1-2 minutes.
Taste the curry and season with salt, pepper, and lime juice to your liking.
Serve the Thai tofu curry with the rice.
Garnish with finely sliced red chili if desired.
Notes / Tips / Wine Advice:
Feel free to add extra roasted vegetables on the side or as an addition to this delicious Thai tofu curry. Enjoy!
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Course
Curry
/
Meat substitutes
Cuisine
Thailand
Diets
Gluten Free
/
Vegetarian