December 9, 2022

AmericanHummus

Food & Travel Enthusiast

Meera Sodha’s vegan recipe for tofu and coconut curry | Vegan food and consume

At this time of yr, in the tunnel in between the previous warmth of summer season and the uncompromising chilly of wintertime (let us connect with it autumn?), I just want to consume curry. But not the oily, rich sort that desires to be mopped up with naan. As a substitute, I want anything sharp, contemporary, very hot, sour and salty that will make me really feel alive – these types of as today’s recipe, which borrows flavours from Thai cooking. It’s packed with chilli, ginger, turmeric and lime, with tofu and coconut thrown in to spherical matters out. I hope it will awaken your senses, distinct your sinuses and put a hop in your action and a skip in your hop.

Tofu and coconut curry with turmeric and Thai basil

I use a model of tofu (Tofoo) that does not need pressing, but if you use any other business or additional-agency tofu, it may well perfectly need to be.

Prep 15 min
Cook 30 min
Serves 4

450g additional-business tofu
Rapeseed oil
300g inexperienced beans
, topped and tailed
1 onion, peeled and finely sliced
5cm x 4cm piece fresh new ginger, peeled and grated
2 pink bird’s eye chillies, finely sliced
1 ½ tsp caster sugar
½ tsp ground turmeric
1½ tsp wonderful sea salt
(or to flavor)
1 x 400ml tin coconut milk
1½ tbsp fresh lime juice
(ie, from 1 lime)
25g Thai basil leaves
Jasmine rice
, to provide

Holding it around the sink, evenly push the tofu block in between your hands to get rid of as considerably h2o as doable. Wrap in kitchen area paper, press all over again, then unwrap and slice into 2½cm cubes.

Put a substantial plate to one particular aspect of the stove – you will use this afterwards for the cooked tofu and beans – and have prepared a pair of tongs (or two forks) with which to convert the tofu. Warmth three tablespoons of oil in a large frying pan over a medium-higher warmth. When extremely scorching, incorporate the tofu and fry for 6 to 8 minutes, turning each and every minute or two, right until golden brown all over. Trying to keep the pan on the warmth, cautiously transfer the tofu to the plate.

Add the environmentally friendly beans to the scorching pan, shake to settle them into a single layer, and go away them to blister in the very hot oil for two minutes. Transform about the beans, repeat on the other facet and, when they’re all flecked with brown, transfer to the tofu plate.

Set the pan back again on the warmth and insert a tablespoon or so extra oil. The moment which is superior and warm, incorporate the onion and fry, stirring, for six minutes, until finally it’s turning translucent and starting off to catch at the edges. Incorporate the ginger and chilli, stir-fry for two minutes, then stir in the sugar, turmeric and salt. Increase the coconut milk, the cooked tofu and beans, and the lime juice, bring almost everything up to a simmer, then go away to prepare dinner for five minutes.

Stir in the Thai basil leaves, cook for a final minute, right up until they wilt, then stir all over again and flavor – modify the lime and salt if require be. Serve in bowls around some freshly steamed jasmine rice.