Vegan Thai curry with crispy tofu
Spicy, healthy, Delicious
Ingredients
Crispy tofu
- 200 g firm tofu
- 1 tsp soy sauce
- 1 tsp sesame oil
- 3 tbsp chickpea flour
Vegetables to stir fry
- 1 red onion
- 1 garlic clove
- 10 g ginger
- 1 red bell pepper
- 1 carrots
Vegetables to boil
- 1 broccoli
- 250 g mushrooms
- 100 g peas frozen
Curry sauce
- 400 g coconut milk
- 1-2 tbsp curry paste
- 5 lime leafs
- 1 lime juiced
Garnish
- 2 pinches chopped cilantro
The rest
- 1 tsp coconut oil
- 3 tbsp soy sauce
- 1 cup rice Basmati
- 1 tsp sesame oil
Instructions
Preparing the tofu
- Rinse the tofu and put it onto a clean kitchen cloth.Wrap it in the kitchen towel and put some weight on it. I recommend adding some bottles into a big pot and to fill the empty space with water. Let it rest for about 20 minutes.
- Put the tofu into a bowl and add the soy sauce, sesame oil, and chickpea flour. Stir everything until no more liquid is in the bowl and the flour spots are gone.Transfer the tofu onto parchment paper on a baking tray. Bake for 20-30 minutes or until brown at 180° with no preheating.
Preparing the Veggies
- Get 3 bowls for your three phases of cookingDice an onion, 3 gloves (more or less) of garlic, and a piece of ginger the size of your thumb. Put it all together in the first bowlCut one red bell pepper into thin stripes and slice a carrot. Put them together in a second bowl.Cut the broccoli into small flowers. Get some lovely mushrooms. Enoki is recommended, but Shitake or Champions as well work just fine. fill this stuff in the final bowl
Cooking the Rice
- Take a cup of basmati rice, put it into a small pot and wash it 3 times to remove the excess starch. Add one and a quarter cups of water and a drip of sesame oil.Put on the lid and start cooking on low heat.Don't forget to stir from time to time.The rice takes around 25-20 minutes to absorb all water. Give it a final stir and leave the lid open, so that the remaining water can steam out.
Frying the Vegetables
- Get a wok and give a tablespoon of coconut oil into it. preheat it to high temperature.Add your onion, garlic, and ginger from the first bowl into the oil. Stir a little to evenly distribute the oil.Let it fry for around one minute.Add the bell pepper and carrot to the wok. Mix and fry for around 3-4 minutes.Meanwhile, move on to the preparation of the curry sauce.
Mixing the Sauce
- Get a cup and put a spoonful of curry paste into it. I recommend starting with just a little and seeing if you can handle the spice. There is always the opportunity to add more later. Shake the coconut milk well and then give some (only some) into the cup with the curry paste. Dissolve with a fork or spoon. Taste the sauce and add some more curry paste if needed.
Cook
- Give your last bowl into the wok.Pour your curry and the remaining coconut milk over it. Mix.If the curry does not cover all veggies for boiling, it is absolutely fine to add a cup of water as well. Your curry will still keep its insanely good taste.Now let it sit and cook for around 5 minutes.
- Meanwhile, squeeze the juice of one lime. We will add that at the end.Give a hand full of lime leaves to the curry. Also, now is a good time to add your crispy tofu. Let it cook a little in the wok so that its crust can absorb some sauce.Finally, pour some frozen peas into the wok, if you like.After 5 minutes the dish is cooked. Time to add the lime juice and turn off the cooker.
Preparaing the Dish
- Give a good scoop of your curry into a clean bowl.Press some rice into a small bowl and toss it onto the curry.Cut some coriander and sprinkle it over your plate.Add some black sesame if you like.
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Notes
Technically, most of the ingredients are exchangeable. You can swap any vegetable to one of your liking. However, it is recommended to keep the lime and the ginger in the dish. Those are, besides your curry paste and coconut milk, your main taste-drivers and should not be skipped.
Nutrients per serving
Nutrition Facts
Vegan Thai curry with crispy tofu
Amount per Serving
Calories
585
% Daily Value*
Fat
29
g
45
%
Saturated Fat
21
g
131
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
3
g
Sodium
927
mg
40
%
Potassium
1269
mg
36
%
Carbohydrates
68
g
23
%
Fiber
10
g
42
%
Sugar
10
g
11
%
Protein
21
g
42
%
Vitamin A
5248
IU
105
%
Vitamin C
192
mg
233
%
Calcium
200
mg
20
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
