Name: Tofu and vegetable curry
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 gram firm silken tofu; 6 clove garlic, quartered; 3 fresh small red thai chillies, chopped coarsely; 10 centimetre stick fresh lemon grass, chopped coarsely; 4 centimetre piece fresh ginger, chopped coarsely; 1.5 centimetre piece fresh turmeric, chopped coarsely; 1 brown onion, chopped finely; 1 tablespoon vegetable oil; 400 millilitre can coconut milk; 1 cup (250ml) vegetable stock; 2 fresh kaffir lime leaves; 4 zucchini, chopped coarsely; 1 cauliflower, cut into florets; 1 tablespoon soy sauce; 1 tablespoon lime juice; 1/3 cup firmly packed fresh coriander, chopped coarsely; 1/4 cup loosely packed fresh thai basil leaves

Ingredients

300 gram firm silken tofu

6 clove garlic, quartered

3 fresh small red thai chillies, chopped coarsely

10 centimetre stick fresh lemon grass, chopped coarsely

4 centimetre piece fresh ginger, chopped coarsely

1.5 centimetre piece fresh turmeric, chopped coarsely

1 brown onion, chopped finely

1 tablespoon vegetable oil

400 millilitre can coconut milk

1 cup (250ml) vegetable stock

2 fresh kaffir lime leaves

4 zucchini, chopped coarsely

1 cauliflower, cut into florets

1 tablespoon soy sauce

1 tablespoon lime juice

1/3 cup firmly packed fresh coriander, chopped coarsely

1/4 cup loosely packed fresh thai basil leaves

Method

1.Press tofu between two chopping boards with a weight on top, raise one end; stand 10 minutes. Cut tofu into 2cm cubes; pat dry between layers of absorbent paper.

2.Blend or process garlic, chilli, lemon grass, ginger, turmeric, onion and oil until mixture forms a paste.

3.Cook garlic paste in large saucepan, stirring, 5 minutes. Add coconut milk, stock and lime leaves; simmer, uncovered, stirring occasionally, 10 minutes.

4.Add zucchini and cauliflower; simmer, uncovered, about 5 minutes or until vegetables are tender.

5.Discard lime leaves; stir in tofu, sauce, juice and coriander. Sprinkle with basil before serving.

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Ingredients

Method

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