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Veg-packed Tofu Red Thai Curry
Fragrant Thai spices and creamy coconut make a rich base for this comforting curry, with a bit of chilli for kick. Stuffed with protein-rich tofu, pak choi and sweetcorn. You'll serve it with wild rice and a scattering of fresh coriander.
High protein
6 plants
Serving size
Ingredients
- 200g brown rice (brown rice (100%))
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 onion
- 2 pak choi
- 1 unwaxed lime
- 6 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 160g baby corn
- 4cm fresh ginger
- 3 garlic clove
- 200ml coconut milk (Coconut, Water)
- 1 chilli
- 1 handful of fresh coriander
Nutritional Information
Calories: 580
Protein: 30g
Carbs: 50g
Fat: 27g
Veg-packed Tofu Red Thai Curry
Fragrant Thai spices and creamy coconut make a rich base for this comforting curry, with a bit of chilli for kick. Stuffed with protein-rich tofu, pak choi and sweetcorn. You'll serve it with wild rice and a scattering of fresh coriander.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to boil
- Boil a kettle
- Pull out a sieve, a large frying pan & a grater
Cook the rice and fry the tofu
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain.
- Drain the tofu, pat dry with paper towel and dice into 2cm cubes.
- Heat a large frying pan with 1 tbsp oil on medium heat.
- Add the tofu and cook for 8-10 mins, until crisp and golden.
- Remove from the pan and season with salt, then set aside.
Prep the aromatics
- Finely dice the onion.
- Finely chop or grate the garlic and ginger.
- Deseed and thinly slice the chilli.
- Roughly chop the coriander.
Cook the curry
- Reheat the pan with 1 tsp oil on medium heat and cook the onion for 3 mins.
- Stir in the garlic, ginger, chilli (to taste) and curry paste, then cook for 2 mins.
- Add the coconut milk and 50ml of water and simmer for 8-10 mins, until thickened slightly.
Prep and add the veg
- Halve the baby corn lengthways.
- Trim the pak choi and cut into bite-sized pieces.
- Add both to the pan and simmer for 4-5 mins, until the veg is cooked.
- Season to taste with salt and pepper.
- Stir in the tofu and half the coriander. Squeeze in the juice from the lime (or to taste).
Plate up
- Serve the rice topped with the tofu curry. Scatter over the remaining coriander.
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