Thai Tofu + Veg Curry Bowl
Ingredients
- 1 can coconut milk⠀
- 1 1 + 1/2 packs mushrooms⠀
- 1 block super firm tofu, cubed⠀
- 1 onion⠀
- 1 pepper⠀
- 3 tbsp thai red curry paste⠀
- 2 tbsp lemon juice⠀
- 1 tbsp lazy ginger⠀
- 1/2 cup water⠀
- 1 stock cube⠀
- 1 tbsp soy sauce⠀
Preparation
Such a simple method with this one: I simply fried up the vegetables in the soy sauce + thai red curry paste for about 5 minutes, then added the tofu, stock cube, chutney, water, coconut milk and lemon juice and simmered it all away for about 30 minutes till I then served it up with a bowl of wholegrain rice. Also topped it with sriacha mayo as I just can’t get enough of it ?⠀
If you make this yourself feel free to change up the vegetables, as long as you slice them so they’re all pretty small and about the same size. You could try broccoli, cauliflower, mushrooms, diced butternut or sweet potato (which will probably require a longer cooking time), sliced courgette etc