Thai Red Tofu Curry

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Tofu 4 You!

Fragrant curry loaded with veggies and tofu.Ā  Its one of those glorious recipes that tastes even better after a few days in the fridge as the flavours continue to mingle.

Ingredients

  • 1 tbs tamarind
  • 1 tbs fish sauce
  • 1/2 cup boiling water
  • 3 tbs oil
  • 2cm piece of ginger
  • 1 onion chopped
  • 4 cloves garlic
  • 2 tbsp chopped lemongrass/lemon rind
  • 1/2 tbs blachan (shrimp paste)
  • 2-4 tbs Thai Red Curry Masala
  • 700g tofu cut into pieces
  • 300g chopped veggies of your choice (Broccoli, capsicum, beans or carrots are good for this)
  • 3.75 cups coconut cream
  • 125g roasted peanuts
  • 2 tbsp brown sugar
  • 2 tbsp lemon juice
  • 4 tbs cornflour/cornstarch -(approx),Ā  its just to lightly coat the tofu in pre-frying it, see below.

Directions

  1. Pre-prep: Mix the tamarind, fish sauce and boiling water together, soaking until soft. Squeeze off the pulp and discard, leaving just juice.
  2. Heat the oil in a pan and add the ginger, onion, garlic, lemongrass and blachan (all finely chopped), fry well, stirring occasionally until aromatic.
  3. Blend this mixture to a paste with the Thai Red Curry Masala until mixture is smooth.
  4. Return the paste to the pan and fry well with a little more oil for a further 2 minutes.
  5. Add the tofu and veggies, add the coconut cream and bring to the boil. Add peanuts and reduce heat to low
  6. Simmer, covered, up to 1 hour to allow all the ingredients to fully come together.
  7. Add the tamarind/fish sauce juice, lemon juice and sugar, bring to the boil.
  8. Remove the lid and reduce the gravy until the desired thickness is achieved.
  9. Serve the curry with rice and/or Naan bread.

TOFU TIP…

  1. Drain the tofu and pat dry with a tea towel to remove excess moisture. Cut into bite sized cubes. Add cornstarch/cornflour to a small bowl along with salt and pepper. Gently toss the tofu in the bowl to coat.
  • Heat 1 tablespoon of the oil in a frying pan and fry the tofu, tossing often, for a few minutes until golden on all sides. The cornflour/cornstarch absorbs moisture and gets the tofu nice and crispy. Set aside.
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