puffed tofu curry

Thai puffed tofu curry

Thai puffed tofu curry
Recipe type: Mains
  • 500ml** almond milk (this will be evaporated down to 350ml)
  • Peanut oil
  • 180g puffed tofu – cut into your choice of size
  • 2 tablespoons green curry paste
  • 1 tablespoon shredded kaffir leaves (from a jar)
  • 200g green beans, chopped
  • 200g baby corn, cut in half
  • 1 small head of broccoli, broken in small florets
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon cornflour
  1. Gently simmer almond milk until evaporated down to approx. 350ml. Set to one side.
  2. Heat peanut oil in a wok and toss through puffed tofu until warmed through and a little browner.
  3. Add curry paste and stir fry until fragrant.
  4. Stir in evaporated almond milk, kaffir leaves & bring to boil.
  5. Reduce heat and add beans, corn, broccoli and bamboo shoots. Tossed through milk and partially cover wok for about 5 minutes until the beans are tender.
  6. Add worcestershire sauce and brown sugar. Stir through.
  7. Combine cornflour with 2 tablespoons of water & add to wok, quickly stirring through.
  8. Serve with rice.


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