Thai green tofu curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 240g jasmine rice
- 225g pack smoked tofu, cubed
- 2 tsp vegetable oil
- 50g Thai green curry paste
- 400g tin low-fat coconut milk
- 150g sugar snap peas
- 175g baby sweetcorn, halved lengthways
- 150g green beans, halved
- 1 lime, juiced
- a small bunch coriander, leaves picked
Method
- STEP 1
Put the jasmine rice into a pan with 480ml of water and a pinch of salt. Bring to the boil, turn the heat to low, put on a lid and simmer gently for 10 minutes, then leave off the heat to steam for another 10 minutes. Fluff up with a fork just before serving.
- STEP 2
Toss the smoked tofu in a bowl with the oil then cook in a non-stick frying pan for 1-2 minutes on each side until really crisp, then remove with a slotted spoon.
- STEP 3
Add the curry paste and coconut milk to the pan and simmer for 5 minutes until reduced slightly. Return the tofu along with the sugar snaps, baby sweetcorn and green beans, and simmer for 5 minutes until the vegetables are tender.
- STEP 4
Stir the lime juice and coriander through the curry, then serve with the rice.
