Thai-inspired red curry with tofu

Step 1/4

• 400 g firm tofu
• 200 g green beans
• 150 g button mushrooms
• 2 shallots
• 2 cloves garlic
• 5 g ginger

• paper towels
• frying pan
• knife
• cutting board

Remove tofu from the package and drain. On a plate, wrap the tofu with paper towels. Put a heavy object (a frying pan or a baking sheet) to press the water out. Let it sit for approx. 20 min. In the meantime, trim and halve green beans, quarter mushrooms. Thinly slice shallot, finely mince garlic and ginger. When the tofu is ready, discard the paper towel and cut into approx. 2-3 cm cubes.

Step 2/4

• vegetable oil

• nonstick pan (large)
• spatula

In a deep, non-stick frying pan, heat vegetable oil over medium heat, add tofu cubes, fry until all sides are golden, for about 2-3 min. per side. Remove from the pan and set aside. Add green beans, fry for about 3 min.

Step 3/4

• 2 shallots
• 2 tbsp Thai red curry paste
• 250 ml coconut milk
• 200 ml vegetable broth
• 1 tbsp soy sauce
• 1 tsp sugar
• salt

Then add shallot, ginger and garlic, fry briefly. until they are fragrant. Add red curry paste, fry for approx. 1 min. Add mushrooms, fry for approx. 2 min. Deglaze with coconut milk and vegetable broth. Bring to a simmer. Add tofu, let simmer until the curry is reduced, for approx. 5–8 min., add soy sauce, sugar and season with salt.

Step 4/4

• 1 lime
• 1 Thai chili (optional)
• jasmine rice (cooked, for serving)

Quarter lime and thinly slice Thai chili. Transfer the tofu curry to the serving plates. Garnish with cilantro leaves and chili. Serve with steamed white rice and fresh lime.

Enjoy your meal!