Cooked - Creamy Red Thai Tofu Curry

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Creamy Red Thai Tofu Curry

1.0

450g firm tofu, torn into strips

Salt & pepper

2 tbsp cornflour

Olive oil spray

½ tbsp oil

1 thumb ginger, finely chopped

3 garlic cloves, finely chopped

2 tbsp red Thai curry paste

1 red pepper, thinly sliced

400ml coconut milk

300g silken tofu

½ tbsp soy sauce

1 tsp maple syrup

Juice ½ lime

2 pak choi, leaves separated

Handful spinach

Coriander

Cashew nuts

Steamed jasmine rice

Heat oven to 200°C fan. Season tofu with salt & pepper, toss in cornflour, and spread on a lined tray. Spray lightly with oil and roast for 30 mins, turning halfway, until golden and crisp.
Warm oil in a large pan. Fry ginger & garlic for 2 mins. Add curry paste and cook 1 min. Toss in the sliced pepper. Blend silken tofu with a splash of water. Add coconut milk, soy sauce, maple syrup and the blended tofu. Stir and simmer 10 mins.
Add pak choi for 2 mins, then stir in spinach until wilted. Fold through the crispy tofu and finish with lime juice.
Ladle the curry over jasmine rice. Top with coriander and crunchy cashews.

Course🍽️Main Course

Diets🌱Vegan...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 24 weeks ago

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