Red Curry Tofu and Vegetables

[Guest guest]

Red Curry Tofu and Vegetables

 

 

1 1/2 cups jasmine rice

350 g (12 1/3 oz) firm tofu

6 tsp peanut oil

1 onion, cut into thin wedges

4 tsp vegan red curry paste

400 ml (14 fl oz) can light coconut milk

125 g (4 1/2 oz) baby corn, halved lengthways

200 g (7 oz) sugar snap peas, trimmed

400 g (14 oz) broccoli, cut into small florets

1 lime, quartered

1/3 cup coriander (cilantro) leaves

 

 

1. Pour 3 cups water into a large saucepan. Bring to the boil over

high heat. Wash rice until water runs clear. Stir rice into boiling

water. Return to boil and cover. Reduce heat to very low and cook for

15 minutes. Remove from heat. Stand for 5 minutes.

2. Meanwhile, slice tofu into 1 cm (3/8 " ) thick fingers. Pat dry

with paper towel. Heat oil in a wok over medium-high heat. Cook tofu,

in batches, for 5 minutes or until golden. Set aside.

 

3. Reheat oil, add onion and stir-fry for 2 minutes. Add curry paste

and stir-fry for 1 minute. Stir in coconut milk and bring to the boil.

Add corn, sugar snap peas and broccoli. Reduce heat to low and simmer

for 5 minutes or until vegetables are tender. Return tofu to heat through.

 

4. Spoon rice into bowls. Top with curry. Squeeze lime juice over and

sprinkle with coriander (cilantro). Serve.

 

 

Serves4.