This curry is built for busy evenings. The tofu gets a quick coat of cornstarch and fries until golden and crisp, while a simple sauce of coconut milk, curry paste and vegetables simmers next to it. Everything comes together in about 25 minutes, and leftovers taste even better the next day.
Ingredients (serves 4)
- 400 g firm tofu, drained and pressed
- 2 tbsp cornstarch
- 3 tbsp neutral oil
- 1 onion, finely sliced
- 3 garlic cloves, grated
- 1 thumb-sized piece of ginger, grated
- 3 tbsp red or yellow curry paste
- 400 ml coconut milk
- 150 ml vegetable stock
- 1 red bell pepper, sliced
- 2 handfuls of spinach or green beans
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 lime
- Fresh cilantro and Thai basil, to serve
- Cooked jasmine rice, to serve
Method
Start the rice first so it is ready when the curry is.
Cut the tofu into 2-centimeter cubes and pat dry with a clean kitchen towel. Toss with the cornstarch and a pinch of salt until evenly coated.
Heat 2 tablespoons of oil in a large nonstick pan over medium-high heat. Fry the tofu for 8 to 10 minutes, turning occasionally, until golden and crisp on all sides. Remove and set aside on a plate.
In the same pan, add the remaining oil and the onion. Cook for 3 minutes until soft, then add the garlic, ginger and curry paste and stir for one minute until fragrant.
Pour in the coconut milk and stock, add the bell pepper and simmer for 5 minutes. Stir in the spinach or beans, soy sauce and sugar, and cook for 2 more minutes. Squeeze in half the lime and taste for salt.
Return the tofu to the pan just before serving, so it stays crisp, and spoon the curry over bowls of rice.
To serve
Scatter generously with cilantro and Thai basil and serve with the remaining lime cut into wedges. A few sliced chilies or a spoon of chili oil add heat for those who like it.
Tips
- Pressing the tofu for 10 minutes under a heavy pan helps it crisp up.
- Curry pastes vary in heat, so start with 2 tablespoons if you are unsure.
- Swap the vegetables for whatever is in the fridge: zucchini, broccoli and sweet potato all work well.
- For a lighter dish, use half coconut milk and half stock.
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