- Vegetarian
- Vegan
- High-protein
Ingredients
Serves: 4
- 2 tbsp extra virgin olive oil
- 1 onion, finely diced
- 2 garlic cloves, finely diced or minced
- 5cm ginger, peeled and grated
- 1 tsp ground turmeric
- 2 tbsp mild curry powder
- 300ml vegetable stock or chicken stock
- 125ml coconut cream
- 1 tsp soy sauce
- 1 ½ tbsp cornflour
- 400g extra firm tofu, cut into ‘steaks’
- 1 ½ tbsp coconut oil
- 130g baby corn, sliced lengthways
- 130g mangetout
- 2 pak choi bulbs, sliced
- 80g brown rice (optional)
Method
Step 1
Cut the tofu into slices lengthways. Place the slices on a chopping board lined with a paper towel or tea towel. Place another paper towel-lined chopping board on top and add a heavy pot or book on top of the chopping board sandwich to drain the water out of the tofu. Leave for approximately 5mins.
Step 2
Add the oil to a medium-sized, non-stick saucepan. Fry the onion, ginger, and garlic, until softened. Add the curry powder and turmeric, and stir well.
Step 3
Add the coconut cream, vegetable stock, soy, and a small pinch of salt and pepper.
Step 4
Bring the sauce to a boil, then reduce to simmer for 15mins.
Step 5
Remove the tofu from the press and cover evenly with cornflour.
Step 6
Add the coconut oil to a non-stick frying pan over medium-high heat and fry the tofu, until golden brown all over.
Step 7
Once the tofu is done, add the vegetables to the same pan with a splash of water to cook. If the pan dries out, add a dash more of water.
Step 8
Once the sauce is finished cooking, you can blend it or forget the extra step of blending and serve as is (it’s just as delicious). Serve with 1 portion of brown rice (if using), vegetables, tofu steaks, and the sauce on top.
