Green Thai Curry with Tofu (vegan)

Portions

2

Preparation

15 min.

preparation

15 min.

1 Glas Bay's Kitchen Thai Green Curry Sauce

280g tofu (make sure you buy extra firm tofu so that it doesn't break apart when cooking)

140g green beans

1 small zucchini (approx. 130g)

1 tablespoon of rapeseed or olive oil

1 tbsp mixture of ground cumin and coriander

1 small bunch of coriander, stems and leaves

1 lime

salt and pepper

Basmati rice

1. Preheat the oven to 190°C / 170°C fan.

2. Open the tofu and drain the liquid. Place the block between two plates and place something heavy on top (such as a recipe book) to squeeze out the excess liquid.

3. Bring a pot of water to the boil and cook the rice according to the package instructions.

4. Prepare the vegetables - halve the zucchini lengthwise and then cut them into half circles - keep them fairly thin so they cook quickly. Head the green beans and cut them into bite-sized pieces. Separate the coriander stems from the leaves and chop the stems finely.

5. Place the green beans and zucchini in a large bowl. Pour boiling water over the vegetables until they are covered. Let it stand for 4-5 minutes - you want to blanch it so it retains its color and crunch. When you are happy with the texture, drain and refresh with cold water and set aside.

6. Meanwhile, drain the tofu, pat dry and cut into cubes. Place cumin and coriander in a bowl along with a pinch of salt and pepper. Add the tofu to the bowl and toss until the tofu cubes are coated with the spices.

7. Heat half the oil in a pan and fry the tofu for 3-4 minutes until golden brown and then place in the oven to crisp.

8. Heat the remaining oil in the same pan and fry the coriander stalks for 1-2 minutes, until fragrant. Add the Bay's Kitchen Green Thai Curry Sauce to the pan, then fill the jar a quarter full with water and swirl to dissolve the remaining sauce and add that to the pan as well. Bring to a simmer and cook for 2 minutes, then add the vegetables and stir for another minute.

9. Finally, take the tofu out of the oven and add it to the pan along with the juice of half the lime. Shake the pan to coat the tofu with the sauce.

10. To serve, drain the rice and divide it evenly between the bowls. Top with the curry. Serve with chopped coriander leaves and the remaining lime.