Thai tofu curry bowl

A sensational bowl of spicy veggies with tofu, to blow your taste socks off. Great for a healthy and super-fast lunch or dinner.

Restaurant quality gorgeousness!

Prep: 5 mins
Cook: 10 mins
Servings: 1

Ingredients

  • Olive oil
  • 1 small red onion, thinly sliced
  • 2 level teaspoons of sambal oelek or crushed chillies
  • Squeeze of garlic purée
  • Half a teaspoon of ginger paste
  • Level teaspoon of lemongrass paste
  • Half a block of firm tofu – I used Tofoo brand, chopped into cubes
  • 1 head of pak choi, leaves separated
  • 1 carrot, ribboned
  • Handful of sugarsnap peas or mange tout
  • Any other veg you care to throw in!
  • Small can of coconut milk/cream (like 200ml ish)
  • Good few shakes of soy sauce or ketjap manis
  • Small handful of chopped fresh red cabbage
  • A few sprigs of large fresh basil/ Thai basil

Optional – heaped teaspoon of tomato purée and a pinch of sugar

Instructions

In one large frying pan heat a large glug of olive oil then add the onions, garlic, ginger, lemongrass, 1 tsp of sambal oelek, heat for a couple of mins.

In a separate frying pan heat a bit more olive oil and nearly 1 tsp of sambal oelek, keep some back as a garnish, and start to fry the tofu on a high heat, turning so it browns a little.

Back at the main pan add the sugarsnaps, carrot and pak choi and stir fry over a high heat for 2-3 mins.

Now add the cooked tofu, coconut milk and ketjap manis and keep cooking until the coconut milk is hot. You can add a teaspoon of tomato purée and a pinch of sugar here if you wish, give it a bit more depth

Serve immediately with a touch of leftover sambal oelek, the red cabbage nestled at one side and the fresh herbs scattered on top. Add more ketjap manis if you wish.

You’ll need a glass of cold water to drink 🙂

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Portion Guidelines

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Nutrition Info

Tofu

Tofu is a great low-fat source of complete protein as well as iron, folate and calcium.

Be kind to every kind

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