Coconut Curry Tofu with Rice

Calories: 450

Protein: 30g

Carbs: 50g

Fat: 22g

Ingredients

- [ ] 120g extra firm tofu, drained and pressed

- [ ] 1 teaspoon vegetable oil

- [ ] 1 teaspoon sesame oil

- [ ] 1 teaspoon soy sauce (or tamari for gluten-free)

- [ ] 1/4 can (3.5 oz) coconut milk

- [ ] 1 teaspoon red curry paste

- [ ] 1/4 stalk lemongrass, minced (or 1 teaspoon lemongrass paste) (optional)

- [ ] 1/4 teaspoon ground turmeric

- [ ] 1 teaspoon fresh ginger, minced

- [ ] 1 clove garlic, minced

- [ ] 1/4 red bell pepper, sliced

- [ ] 1/4 courgette, sliced

- [ ] 1/4 carrot, julienned

- [ ] 1/4 cup broccoli florets

- [ ] 1/2 cup cooked basmati rice

- [ ] Fresh corriander or basil for garnish

- [ ] Lime wedges for serving (optional)

Instructions

1. Prepare the Tofu: Cut the tofu into cubes. In a bowl, toss the tofu with soy sauce and sesame oil. Heat vegetable oil in a skillet over medium heat and fry the tofu until golden and crispy on all sides, about 7-10 minutes. Set aside.

2. Make the Curry Sauce: In a large skillet, heat 1 tablespoon of oil over medium heat. Add the ginger, garlic, and lemongrass and cook for about 1-2 minutes until fragrant. Stir in the red curry paste and cook for another minute.

3. Add Coconut Milk and Vegetables: Pour in the coconut milk and add the turmeric, stirring until combined. Add the bell pepper, zucchini, carrot, and broccoli. Simmer for 10-15 minutes until the vegetables are tender.

4. Combine and Serve: Add the crispy tofu to the coconut curry sauce and toss to coat. Serve the curry over basmati rice and garnish with fresh cilantro or basil. Serve with lime wedges if desired.

Notes

This curry can be customised with your favourite vegetables. For extra protein, add chickpeas or lentils. Adjust the spice level by adding more or less curry paste.