12min 4 ppl
Vegan Pad Pong Karee with Tofu
26 minutes
4 people
Medium31–60 min or 7–12 steps
26 min · 8 steps
Medium: 31–60 min or 7–12 steps
340 kcalper person
Protein 16g
Carbs 15g
Fats 24g
About this dish
Firm and silken tofu stir-fried together with curry powder, the silken half whisked into the coconut milk to recreate the soft, ribboned texture the original gets from egg.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Onionsliced1
- Celerysliced on the diagonal2 stalk
- Spring onionscut into 3cm lengths3
Plant Proteins
- Firm tofupressed dry and cut into 2cm cubes300 g
- Silken tofublended smooth150 g
Tins & Jars
- Coconut Milk150 ml
Spices & Seasonings
- Curry Powdermild yellow curry powder2 tbsp
- White pepper0.25 tsp
Oils & Condiments
- Light soy sauce1 tbsp
- Vegetable Oildivided3 tbsp
Utensils
- Wok
- Blender
- Chopping board
- Sharp knife
Method
1
Pat the firm tofu cubes dry, then fry in 1 tablespoon of the vegetable oil in a wok over medium-high heat for 6 minutes until golden on all sides. Lift onto a plate.
Approx. 8 minutes
2
Heat the remaining oil in the wok and fry the onion for 3 minutes until softened.
Approx. 3 minutes
3
Add the curry powder and fry for 1 minute until fragrant.
Approx. 2 minutes
4
Add the celery and stir-fry for 2 minutes until just starting to soften.
Approx. 2 minutes
5
Whisk the blended silken tofu into the coconut milk until smooth, then pour into the wok with the light soy sauce and white pepper. Bring to a gentle simmer.
Approx. 4 minutes
6
Return the firm tofu to the wok and simmer gently for 2 minutes, stirring, until the sauce thickens slightly and turns silky.
Approx. 3 minutes
7
Scatter in the spring onions and stir through for 30 seconds.
Approx. 2 minutes
8
Transfer to a serving plate and serve at once.
Approx. 2 minutes
