Thai Tofu Curry with Vegetables
Ingredients
- 200g firm tofu, cubed
- 4-5 tbsp soy sauce
- juice of 1 lime
- 2 red chillies, 1 finely chopped, 1 sliced into rounds
- 2 tbsp vegetable oil
- 400ml can reduced-fat coconut milk
- 1 courgette, chopped into chunks
- 1 small aubergine, chopped into chunks
- 1 red pepper, deseeded and chopped into chunks
- 140g mushrooms, halved
- 1 tsp mango chutney or any sweetener (could use sugar)
- rice or couscous to serve
- 3 tbsp Thai red or green curry paste
Preparation
Chop up your tofu into small cubes and marinate it in 2 tbsp soy sauce, the juice of half your lime and the chopped chilli. You can leave to marinate for up to 5-6 hours in the fridge for a better flavour but I usually just do it for about 10 minutes.
Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, mushrooms, aubergine, pepper and tofu and cook for 10 mins until almost tender.
Add mango chutney or sugar, remaining lime juice and soy sauce. Cook until all vegetables and tofu are tender, and fully heated through. Serve on a bed of rice and scatter with sliced chilli.
