Tofu is a soft, relatively flavourless food product made from soybeans and an important source of protein in Asian countries, and vegan and vegetarian diets. Tofu also contains all the essential amino acids your body needs and is rich in minerals and vitamins, including calcium, manganese, iron and vitamin A.
It is important to press out as much of the water content of the tofu as possible and this is easily achieved by putting a paper towel on a plate, then the tofu, another paper towel on top and then something very heavy on the top of the paper towel – leave for 15-30 minutes replacing paper towels if needed.
I always have green curry paste, fresh or crushed ginger, coconut cream, garlic and fish sauce on hand as I use these ingredients often in my everyday cooking. The mushrooms and beans can be swapped for other vegetables eg. broccoli, capsicum, spinach, or whatever you have on hand but be aware they may need to be added earlier to ensure they are properly cooked.
Add more green curry paste and chilli flakes if you prefer a spicier dish.
I like to add kaffir lime leaves to Thai curries, but since my move to the South Island I no longer have one growing in my garden, so substitute a squeeze of lime juice.
If you are cooking for one or two you can still make this quantity, freeze and use later.
Thai Style Tofu Curry
300 grams firm tofu (pressed and cut into pieces)
2 tablespoons olive Oil
1 large onion (sliced)
6 cloves garlic (crushed)
4 carrots (sliced)
3 tablespoons green curry paste
1 tablespoon crushed ginger
Freshly ground rock salt & black pepper
8 x button mushrooms (quartered)
150 grams frozen beans
1 tablespoon fish sauce
400 mil can coconut cream
Squeeze of lime juice (optional)
(4-5 servings)
Heat the olive oil in a large wok or pan and add the onions, garlic, carrots, green curry paste, ginger, salt & pepper and gently fry until carrots are just starting to soften and onions beginning to brown.
Over medium heat add mushrooms and tofu and gently stir through until well coated and simmer for a few minutes.
Add beans, fish sauce, coconut cream, and lime juice. Stir through and gently simmer for 10 minutes.
Serve with cooked rice.
Enjoy!