Tofu and Vegetable Thai Curry
Ingredients
| 1/4 lb firm tofu, drained | ||
| 6 tbs dark sauce | ||
| 2 tbs sesame oil | ||
| 2 inch piece of fresh ginger, grated | ||
| 2 tsp chili sauce | ||
| 1 lb cauliflower | ||
| 1 lb broccoli | ||
| 4 tbs vegetable oil | ||
| 2 onions peeled and sliced | ||
| 3 cups coconut milk | ||
| 1/4 cup water | ||
| 2 red bell peppers, seeded and chopped | ||
| 3/4 lb green beans, halved | ||
| 3 cups button or shitake mushrooms, halved | ||
| shredded scallions for garnish | ||
| Boiled jasmine rice for serving. | ||
| Curry Paste | ||
| 4 Thai chilies, seeded and chopped | ||
| 2 lemon grass stalks, minced, white tender parts only | ||
| 2 inch piece fresh ginger, chopped | ||
| 4 kaffier lime leaves | ||
| 4 tsp coriander seeds, ground | ||
| cilantro sprigs, including tender stems |
- Cut the drained tofu into 1 inch cubes and place in an ovenproof dish.
- Mix together the soy sauce, sesame oil, chili sauce and ginger. Pour over the tofu.
- Toss gently, then marinate for at least 2 hours or overnight, turning occasionally.
- To make the curry paste, blend the chopped chilies, lemon grass, galangal, lime leaves, ground and fresh coriander in a food processor. Add 6 tbs water and process into a thick paste.
- Heat the vegetable oil in a large frying pan. Add the onions and cook gently for about 8 minutes.
- Stir in the curry paste and the coconut milk. Add the water and bring to a boil.
- Stir in the red peppers, green beans, cauliflower and broccoli.
- Transfer to a oven proof dish, cover and place in a preheated 350 degree oven.
- Stir the tofu and marinade, then place the dish in the top of the oven and cook for 30 minutes.
- Add the marinade mixture to the mushrooms and curry and cook for for 15 minutes or until vegetables are tender.
- Garnish the curry with shredded spring onions.
- Serve with jasmine rice.
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