Tonight we became accustomed with a new ingredient – tofu. It is something that I wouldn’t really have thought of trying. Tofu, also known as bean curd, is a vegan ingredient made from soy milk curd. I think I wrongly assumed that a vegan product would be plain but it was delicious in the curry today. It is a good source of protein and contains all eight essential amino acids. It is an excellent source of iron and calcium and the manganese, selenium and phosphorous; along with magnesium, copper, zinc and Vitamin B1.
Instead of making my own paste, I used a shop bought one – in an attempt to save money as pastes require a lot of ingredients. I added soured cream to cool this down slightly for me as it was a little hot. This is such an easy and quick meal to make it is perfect for mid week after work. It is also great to serve for friends as the prep time is minimal.
I can confirm that tonight’s meal was a hit and he loved the tofu!
200 g of tofu
400ml can of coconut milk
Shop bough red thai curry paste
4-5 tbsp soy sauce
150 g of sugar snap peas
150 g of mushrooms
Jasmine rice to serve
Create a marinade for the tofu using the juice of one lime and 3 tbsp of soy sauce. Dice the tofu and leave to marinate.
Add the paste to a pan and gently fry for a couple of minutes—. Add the coconut milk, chopped peppers, courgette and aubergine to the pan and leave to soften for 10 – 15 minutes. Add the mushrooms, sugar snap peas, basil, the juice of the second lime and 1-2 tbsp soy sauce.
Drain the marinade off the tofu and leave on kitchen roll to ‘dry off’. At the last minute add the tofu to the curry to warm through. Serve with rice.
So simple but so tasty!