Thai green tofu curry recipe

Smooth, sweet and salty, this Thai green tofu curry recipe is to die for. With zesty lime, creamy coconut and tangy, refreshing ginger, this spicy dish is perfect for the warmer summer months. If you can’t find coconut syrup, maple syrup makes a decent alternative. Serve on a bed of noodles or steamed fragrant rice.

Ingredients (serves 4-6)

For the tofu:

1 396g pack of Cauldron Original Tofu

1tbsp sesame oil

1tsp coconut syrup (such as Bali Nutra)

1tbsp tamari or soy sauce

For the sauce:

1tbsp raw virgin coconut oil

2 cloves garlic, crushed

2cm piece fresh root ginger, grated

1 medium red chilli, deseeded and finely chopped

4 spring onions

5tbsp Thai green curry paste

1tbsp freshly squeezed lime juice

100g broccoli florets, quartered

100g green beans, sliced lengthways then cut in half

2x 400ml tins full-fat coconut milk

1tbsp vegetable stock powder (such as Bouillon)

60g frozen peas

50g beansprouts

1tsp tapioca flour

3tbsp coconut cream

Method

Firstly prepare the tofu. Remove it from the packet, lightly squeeze out any excess water and dab it dry. Then chop it into bite-sized cubes and set aside.

Next, mix together the syrup, oil and tamari/soy sauce in a small bowl (it will appear separated). Then, pour this mixture into a non-stick frying pan, and tilt the pan so that it’s evenly covered.

Then place the tofu pieces on to the pan, and move it onto a medium-high heat. Fry the tofu pieces on one side for about 1-2 minutes, then flip and cook for about 1 more minute on another side. Then, gently stir/flip the tofu with a spatula around the pan to coat the other sides for a further 5 minutes, until each side is golden and slightly crisp and almost all of the liquid around it has gone.  Then remove them from the heat and set aside until later.

Next, make the curry sauce. Add the coconut oil to a pan, followed by the garlic, ginger, chilli and spring onions. Fry them together on a medium-high heat for about 1-2 minutes, stirring. Then, add in the curry paste and lime juice, followed by the broccoli and green beans. Stir all of them together and continue to cook for another 2 minutes.

When this is done, add in the tins of coconut milk and the vegetable stock powder. Stir together, and leave it to bubble/simmer, stirring occasionally for about 17-20 minutes to reduce and thicken. Then, add in the tofu, peas and bean sprouts, followed by the flour and coconut cream. Stir all of them into the curry, and cook for a final 3-5 minutes, to thicken and become creamy. When the curry has thickened, remove it from the heat and then serve.

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