Tofu Tasty by Bonnie Chung

Author:Bonnie Chung
Language: eng
Format: epub
Publisher: Pavilion

1. First make the curry paste. Slice the lemon grass finely and blitz in a food processor with all the other curry paste ingredients until you have a thick paste. Transfer to a glass jar to prevent staining.

2. Cut the tofu into bite-sized pieces and, in a hot frying pan (skillet), fry with a little vegetable oil until slightly golden on all sides. Set aside.

3. In a saucepan, boil the sweet potatoes for 5–6 minutes until tender, then drain and set aside.

4. In a large casserole, fry the red onion in a little more vegetable oil until soft and tender, then add the coconut milk and stock and bring to a simmer.

5. Next add the lime leaves and parboiled sweet potatoes and simmer for 2 minutes before adding 4 large tbsp of the curry paste, the fish sauce or miso, black pepper, and half the basil and coriander. Reduce the heat and simmer for 10 minutes, stirring occasionally.

6. Add the tofu and a further 1 tbsp curry paste and simmer for another 5 minutes.

7. Stir in the last of the basil and coriander and serve.

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