Coconut Tofu Curry
A creamy and flavourful Tofu coconut curry cooked with spring onions, mangetouts, coconut milk and soy sauce. Makes a quick and easy dinner option.
Servings: 4 people
Calories: 1235kcal
Cost: £6
Equipment
- A large non-stick pan or wok
- A sharp knife and chopping board or preparing the ingredients
- Wooden spoon for stirring
- Citrus squeezer
Ingredients
- 300 g Firm tofu
- 2 tbsp corn flour
- 1 tbsp paprika
- ¼ cup soy sauce
- 125 g coconut cream
- ½ cup mangetout
- 3 tbsp sesame seed oil
- 5 Spring onions chopped
- 1 chilli chopped
- 1 tbsp Coriander (or cilantro) optional
- 1 red pepper diced
- ½ lime squeezed
Instructions
- Start by pressing the tofu to remove excess moisture. Place the tofu block between two paper towels and gently press down. You can also place a heavy object on top to speed up the process. Let it sit for about 15-20 minutes.
- Once the tofu is pressed, cut it into bite-sized cubes. In a mixing bowl, combine the corn flour and paprika. Toss the tofu cubes in the corn flour mixture, ensuring they are coated evenly.
- Heat the sesame seed oil in a large pan or wok over medium-high heat. Add the coated tofu cubes and cook until they turn golden brown and crispy on all sides. This should take about 8-10 minutes. Once cooked, remove the crispy tofu from the pan and set it aside.
- In the same pan, add the chopped spring onions, chilli, and diced red pepper. Sauté them for a few minutes until they become fragrant and slightly softened.
- Add the tofu to the pan and add the soy sauce, coconut cream, and mangetout. Stir everything together until well combined. Let the curry simmer for 5-7 minutes, allowing the flavors to meld together.
- Squeeze the lime juice over the curry and give it a final stir. If desired, garnish with fresh coriander for an extra burst of flavour.
- Your tofu coconut curry is now ready to be enjoyed! Serve with rice or naan bread for a complete and satisfying meal.
Notes
- Storage: Leftover tofu coconut curry can be stored in an airtight container in the refrigerator for up to three days. Simply reheat it in a pan or microwave before serving.
- Serving Tips: To elevate the presentation of your dish, consider garnishing with a sprinkle of sesame seeds or a drizzle of coconut cream. You can also serve it with a side of pickled vegetables or a refreshing cucumber salad.
- Cooking Tofu Tips: If you're new to cooking with tofu, here are a few tips to ensure success.
- First, make sure to press the tofu to remove excess moisture. This will help it absorb flavours better and prevent it from becoming soggy.
- Secondly, marinating tofu before cooking can enhance its taste. Consider marinating the tofu cubes in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before coating them in corn flour.
Estimated Breakdown Cost of Ingredients
To give you an idea of the cost of making this delicious tofu coconut curry, here's an estimated breakdown of the ingredients in both GBP and USD:- 300 g Firm tofu: £2.50 / $3.50
- 2 tbsp corn flour: £0.20 / $0.30
- 1 tbsp paprika: £0.15 / $0.20
- ¼ cup soy sauce: £0.30 / $0.40
- 125 g coconut cream: £0.80 / $1.10
- ½ cup mangetout: £0.50 / $0.70
- 3 tbsp sesame seed oil: £0.50 / $0.70
- 5 Spring onions, chopped: £0.40 / $0.55
- 1 chilli, chopped: £0.10 / $0.15
- 1 tbsp Coriander (optional): £0.15 / $0.20
- 1 red pepper, diced: £0.40 / $0.55
- ½ lime, squeezed: £0.10 / $0.15
Total cost: £6.00 / $8.20
Nutrition
Calories: 1235kcal | Carbohydrates: 55g | Protein: 44g | Fat: 102g | Saturated Fat: 46g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 23g | Sodium: 3283mg | Potassium: 1385mg | Fiber: 17g | Sugar: 12g | Vitamin A: 8218IU | Vitamin C: 243mg | Calcium: 540mg | Iron: 12mg