Tofu And Vegetable Curry Recipe

Name: Tofu And Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz firm silken tofu; 6 cloves garlic, quartered; 3 None fresh small red bird's-eye chili peppers, coarsely chopped; 1 stalk (4 inches) lemon grass, coarsely chopped; 1 piece (1 1/2 inches) fresh ginger, coarsely chopped; 1/2 tsp ground turmeric; 1 None onion, finely chopped; 1 tbsp vegetable oil; 1 can (14 oz) coconut milk; 1 cup vegetable stock; 2 None kaffir lime leaves; 4 None zucchini, coarsely chopped; 1 None cauliflower, cut into florets; 1 tbsp soy sauce; 1 tbsp lime juice; 1/4 cup coarsely chopped fresh cilantro; 1/4 cup fresh Thai basil leaves

Servings: persons

10 oz firm silken tofu
6 cloves garlic, quartered
3 None fresh small red bird's-eye chili peppers, coarsely chopped
1 stalk (4 inches) lemon grass, coarsely chopped
1 piece (1 1/2 inches) fresh ginger, coarsely chopped
1/2 tsp ground turmeric
1 None onion, finely chopped
1 tbsp vegetable oil
1 can (14 oz) coconut milk
1 cup vegetable stock
2 None kaffir lime leaves
4 None zucchini, coarsely chopped
1 None cauliflower, cut into florets
1 tbsp soy sauce
1 tbsp lime juice
1/4 cup coarsely chopped fresh cilantro
1/4 cup fresh Thai basil leaves

1
Press tofu between 2 cutting boards with a weight on top. Raise one end to allow for draining; let stand for 10 mins. Cut tofu into 3/4-inch cubes; pat dry between layers of paper towels.
2
Blend or process garlic, chili peppers, lemon grass, ginger, turmeric, onion and oil to a paste. Cook in large saucepan, stirring, for 5 mins.
3
Add coconut milk, stock and lime leaves; simmer, uncovered, stirring occasionally, for 10 mins.
4
Add zucchini and cauliflower; simmer, uncovered, for 5 mins, or until vegetables are tender.
5
Discard lime leaves. Stir in tofu, soy sauce, lime juice and cilantro. Sprinkle with basil before serving.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 10 oz firm silken tofu, 6 cloves garlic, quartered, 3 None fresh small red bird's-eye chili peppers, coarsely chopped, 1 stalk (4 inches) lemon grass, coarsely chopped, and more.

Yes, Tofu And Vegetable Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu And Vegetable Curry

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