Chunky Tofu Thai Green Curry with Brown Rice
Ingredients
- red pepper
- onion
- garlic
- baby corn
- sugar snap peas
- air fried tofu
- soya milk
- curry paste
- wholemeal flour
- brown rice
Preparation
Cook the brown rice according to package instructions.
Air fry the tofu until crispy and golden.
In a large pan, sauté the onion, garlic, red pepper, baby corn, and sugar snap peas until softened.
Add the curry paste and soya milk, then stir well to combine.
If the sauce is too thin, thicken it with wholemeal flour by whisking it in gradually.
Add the air fried tofu to the pan and heat everything through.
Serve the curry over the cooked brown rice.
Tips
For a richer version, replace soya milk with coconut milk and skip the flour to increase fat content.
