Fancy a curry tonight? You’ll love this Thai-style tofu curry recipe, and there are plenty of yummy vegetables so it’ll help towards your five-a-day too. Plus, tofu is a great substitute for those meat-free Mondays. It’s gluten-free and low calorie, has no cholesterol, and is packed with protein, iron and calcium too.
Ingredients (Serves: 4)
1tbsp vegetable oil
1 medium onion, thinly sliced lengthwise
1tbsp finely grated fresh ginger
100g of peas
1 garlic clove, very thinly sliced
1 large jalapeno, thinly sliced crosswise with seeds (or chilli powder)
1tsp turmeric
4 large shiitake mushrooms, stems discarded, caps thickly sliced
350g broccoli florets
1 medium carrot, thinly sliced crosswise
3 canned plum tomatoes, chopped
280ml light unsweetened coconut milk
1 pound firm tofu, cut into 1-inch cubes
110ml water
2tbsp soy sauce
25g coarsely chopped basil leaves
Lime wedges and boiled brown rice, for serving
Method
Heat the vegetable oil in a large wok and add the onion, ginger, jalapeno and stir-fry on a high heat for about two minutes. Add in the turmeric, then the mushrooms, broccoli and carrot, and stir-fry for a further three minutes.
Add the tomatoes, peas, coconut milk, tofu, water and soy sauce to the wok, stir for about four minutes or until the vegetables are al dente. Finish by stirring in the chopped basil, then transfer into bowls and add the lime wedges to serve.
Sprinkle with extra chilli, if you’re daring enough for an extra spicy kick, and serve with boiled brown rice or a wholemeal chapatti.
Recipe courtesy of dwfitnessclubs.com
