Thai-Style Tofu Curry

• portions: 4

Ingrédients

400 g extra-firm tofu, pressed and cubed

1 tsp olive oil or avocado oil

Veggies

150 g broccoli florets

150 g capsicum (bell pepper), sliced

100 g green beans or snow peas

100 g zucchini, sliced

2 spring onions, sliced (optional)

Curry Base

1 tbsp Thai red or green curry paste (check sugar content)

400 ml light coconut milk

200 ml vegetable stock or water

1 tbsp soy sauce or tamari

1 tsp fresh grated ginger

1 clove garlic, minced

1 tsp lime juice

Optional Protein Boost

½ cup (90 g) cooked edamame

OR ½ cup (120 g) chickpeas

Instructions

Heat oil in a pan over medium heat.

Add tofu and pan-fry 5–7 minutes, turning until lightly golden. Remove and set aside.

In the same pan, add curry paste, garlic, and ginger. Cook 30–60 seconds until fragrant.

Pour in coconut milk, stock, soy sauce, and lime juice. Stir well.

Add vegetables and simmer 8–10 minutes until tender-crisp.

Stir tofu (and edamame/chickpeas if using) back into the pan.

Simmer 5 minutes more to absorb flavours.