Tofu with Thai red curry, flavoured rice
Melt-in-the-mouth tofu simmered in a creamy Thai red curry sauce flavoured with coconut milk and spices. Served with crispy stir-fried vegetables and fragrant rice, for a perfect harmony of sweetness and intensity. đ¶ïžđ„„đ
Other recipes
Ingredients
Portions:
4
For the rice:
100 g
organic basmati rice
vegetable stock [onion, carrot, celery stalk, fresh thyme, bay leaf, pepper, leeks]
For the curry:
150 g
tofu
100 ml
coconut milk
50 g
aubergine, diced
50 g
green beans
0.5 g
red chilli, sliced
1
onion, chopped
1
red pepper, sliced
1 tbsp
high-oleic sunflower oil
galangal, grated
2 cloves of garlic, minced
2 shallots, chopped
basil leaves
1 lemongrass stick, crushed
Fish sauce [anchovies, water, salt, sugar]
kefir leaves
fine salt, to taste
cane sugar, to taste
ground white pepper, to taste
coconut blossom sugar, for sweetness
turmeric, a pinch
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse the organic basmati rice thoroughly under cold water until the water runs clear. Cook according to package instructions, then set aside.
- In a large pan, heat high-oleic sunflower oil over medium heat. Add diced onion, garlic, shallots, and sauté until translucent.
- Add galangal, lemongrass sticks, red chilli, and turmeric. Stir in coconut milk, vegetable stock, and fish sauce. Bring to a gentle simmer.
- Add cubed tofu, sliced aubergine, green beans, and red pepper to the pan. Cook until vegetables are tender and the tofu is heated through, about 10 minutes.
- Season with fine salt, cane sugar, coconut blossom sugar, and ground white pepper. Stir in kefir leaves and fresh basil leaves before serving.
For a richer flavor, marinate the tofu in a bit of soy sauce and sesame oil before cooking.
Adjust the spiciness by adding more or less red chilli according to your preference.