Tofu Thai Green Curry
A fragrant Thai curry filled with vegetables is a great option if you’re looking for some meat-free inspiration for the New Year.
Ingredients (serves 4)
Tofu 396g
2 tbsp light soy sauce
125g green beans, trimmed
1 bunch fresh asparagus, trimmed
1-2 tbsp vegetable oil
2 tbsp green Thai curry paste
2 shallots, finely chopped
1 green chilli, deseeded and finely chopped
3 garlic cloves, crushed
1 × 400ml coconut milk
125g baby corn
½ courgette, cut into thin slices
1 red pepper, trimmed and cut into thin strips
125g pak choi
Juice of 1 lime
1 tbsp chopped coriander, plus extra for garnish
![](https://www.bartongrange.co.uk/wp-content/uploads/2023/01/Tofu-Thai-Green-Curry-Image.jpg)
Method
Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1cm pieces and place in the soy sauce to marinate.
Bring a pan of water to the boil and blanch the green beans and asparagus tips for a minute, drain and refresh in cold water.
Heat the oil in a wok or frying pan, add the Thai green curry paste and cook for 2 minutes stirring frequently.
Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Add the shallots, chilli and garlic and carry on cooking for another 2 minutes.
Pour in the coconut milk, bring to a simmer. Add the baby corn, courgette, red pepper, green beans and asparagus. Cook over a medium heat for 4-5 minutes and then add the pak choi. Simmer for a minute and then tip in the fresh lime juice and chopped coriander.
Serve with Thai jasmine rice.
Recipe courtesy of Veganuary.
Veganuary.com