Thai Tofu Curry
I initially made this without whizzing up the vegetables into a smooth sauce. The cherubs thought it was too “lumpy”, so the next time I made it, I whizzed it up and it was an instant hit. Now it’s a weekly favourite. I usually only use half of the sauce and freeze the rest for another meal. Serve with steamed rice. We like to chop a banana into it too and add mango chutney. Also great with using as a dip for the lentil wraps.
1 Red onion, chopped
3 cloves of garlic minced
1 inch grated fresh ginger
2 teaspoons garam masala
1 tablespoon medium curry powder
1 tin light coconut milk
1 tin full fat coconut milk
1 tablespoon vegetable stock powder (I use Swiss Marigold Veg Stock Powder)
250 ml water
1 butternut squash, peeled and cubed
1 courgette diced
Block of tofu – Cauldron is a good make
Salt and Pepper
Take the tofu out of the packaging and drain all the liquid off. Cut into squares.
Sauce the onion until soft, add the garlic, fresh ginger and spices. Stir. Add the butternut squash and courgette, mixing all the spices with the vegetables. Pour in the coconut milks, water adding the vegetable stock powder. Give it a quick stir, then bring to the boil. Reduce to a simmer and cook until the vegetables are soft. Whizz up the mixture (I use a hand held blender for this). This sauce keeps for months if frozen or you can add anything else you like to it. Once you’re ready to fry the tofu, take a couple of tablespoons cornflour, put it in a bowl, season with salt and pepper or some chilli flakes too. Pop in a handful of the tofu pieces at a time, coat with the cornflour mixture and fry in a wok or frying pan with a little olive oil.