Tofu , Veg and Coconut Curry …
The perfect companion on a very cold evening .
Serves 4 :
Firstly prepare the potatoes and tofu . Quarter 6-7 baby potatoes and boil them for 10 minutes . Drain and leave aside. In a frying pan , heat a little oil and fry 250gr of diced , firm tofu until golden brown on all sides .
In the meantime start making the sauce. Add a little oil to the bottom of a large saucepan . Sauté 1x finely chopped onion and 1 tbsp minced ginger over a medium/high heat for 3-4 minutes until the onion is translucent. Add 2x tbsp red Thai curry paste and cook for another minute. Next, add 2x cans of coconut milk and give everything a good stir. Add 4 tbsp soy sauce, and bring to a simmer. Add the cooked potatoes and tofu , 1x head of broccoli cut into florets , a handful of green beans and a handful of baby sweetcorn and cook for a further 5 minutes. At the end, stir in 1x tsp rice wine vinegar .
Serve it with rice, topped with sliced red chilli, sliced red onion, some fresh coriander and some lime or lemon juice according to taste .