Red tofu curry

Cooking Vegetarian Red tofu curry

Lime juice and brown sugar give a refreshing lift to this creamy Thai-style vegie wonder.

Lables: Vegetarian Egg free Gluten free Lactose free Wheat free
  1. Cook the rice in a large saucepan of boiling water for 12-15 minutes or until tender. Drain.
  2. Meanwhile, heat the oil in a wok or large frying pan over medium heat. Add the curry paste and tofu, and stir-fry for 1 minute. Add the vegetables, coconut milk and stock, and bring to a simmer. Cook, partially covered, for 5-6 minutes or until the vegetables are tender.
  3. Stir in lime juice, fish sauce and sugar. Divide among serving bowls. Top with coriander, if desired. Serve with the rice.

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270g jasmine rice
1 tbsp olive oil
3 tbsp red curry paste
1 x 320g pkt nigari tofu, drained, cut into 1cm piece
600g Asian Stir-fry Vegetables
1 x 400ml can coconut milk
250ml Massel vegetable liquid stock
1 tbsp fresh lime juice
1 tbsp fish sauce
1 tbsp brown sugar
1/2 cup fresh coriander leaves

Adv

Autors
Preparation time
10
Cooking time
22
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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