Tofu and Vegetable Thai Curry


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.




20 min


45 min


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