21min 4 ppl
Choo Chee Tofu
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 7 steps
Medium: 31–60 min or 7–12 steps
360 kcalper person
Protein 18g
Carbs 9g
Fats 27g
About this dish
Golden pan-fried tofu draped in a thick, glossy red curry sauce, built by reducing coconut cream with a vegan red curry paste until the oil separates, finished with makrut lime leaf, chilli and Thai basil.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Thai Red Curry Paste50 gstart 36 minutes aheadMake your own
Ingredients
Fresh Produce
- Makrut lime leavesfinely shredded4 leaf
- Thai basil10 g
- Red Chillisliced1
Plant Proteins
- Firm tofusliced thickly and patted dry400 g
Tins & Jars
- Vegan Thai red curry paste50 g
- Coconut cream400 ml
Dried Goods
- Palm sugar10 g
Oils & Condiments
- Vegetable Oil30 ml
- Light soy sauce15 ml
Utensils
- Large frying pan
- Chopping board
- Sharp knife
Method
1
Slice the tofu thickly and pat dry.
Approx. 5 minutes
2
Heat the vegetable oil in a large frying pan and pan-fry the tofu for 3 minutes per side until golden, then set aside.
Approx. 8 minutes
3
Fry the vegan red curry paste in the residual oil for 3 minutes until fragrant.
Approx. 5 minutes
4
Stir in the coconut cream a little at a time and simmer for 5 minutes until the sauce thickens and the oil starts to separate.
Approx. 6 minutes
5
Season with the light soy sauce and palm sugar and simmer for 2 minutes.
Approx. 3 minutes
6
Return the tofu to the pan, spoon the sauce over and simmer for 2 minutes to warm through.
Approx. 4 minutes
7
Scatter over the makrut lime leaves, red chilli and Thai basil to serve.
Approx. 3 minutes
