Thai Green Curry with Crispy Tofu
To make the tofu crisp and stop it falling apart in the sauce, you press it first, coat it in cumin and coriander, fry it briefly and then finish it in the oven. The green beans and courgette simply soak in boiling water, so they stay bright green and keep their bite.
Bay’s Kitchen Thai Green Curry Sauce brings coconut cream, lemongrass, green chilli and ginger to the pan, with no onion or garlic. Fried coriander stalks give the curry extra fragrance.
Method
- Preheat the oven to 190 °C (170 °C fan). Drain the tofu, put it between two plates and weigh it down with something heavy, such as a tin. This presses out excess water while you prepare everything else.
- Cook the rice according to the packet instructions. Halve the courgette lengthways and cut it into thin half-moons, then trim the beans and cut them into bite-sized pieces. Pick the coriander leaves and finely chop the stalks.
- Put the beans and courgette in a large bowl, cover with boiling water and leave for 4 to 5 minutes. Drain, refresh under cold water and set aside.
- Pat the tofu dry and cut it into cubes. Mix the cumin and ground coriander with a pinch each of salt and pepper, then toss the cubes in the spice mix.
- Heat half the oil in a non-stick frying pan and fry the tofu for 3 to 4 minutes until it takes on a little colour. Transfer to an ovenproof plate and put it in the oven to crisp up while you make the sauce.
- Heat the rest of the oil in the same pan and fry the coriander stalks for 1 to 2 minutes until fragrant. Add the curry sauce, swirl about 60 ml of water around the jar and pour that in too. Bring to the boil, simmer for 2 minutes, then warm the vegetables in the sauce for 1 minute.
- Take the tofu out of the oven and add it to the pan with the juice of half the lime. Shake the pan until the cubes are coated in sauce.
- Divide the rice between two bowls and spoon the curry on top. Sprinkle with the coriander leaves and serve the other lime half, cut into wedges, on the side.
Tips
- Our FODMAP list puts courgette under ‘In small amounts’. One small courgette for two servings is fine; if you want more vegetables, add carrots, spinach or bamboo shoots instead.
- Buy extra-firm tofu. Softer tofu breaks up when fried, and silken tofu is high in FODMAPs as well.
