Red tofu curry

Red tofu curry


Lime juice and brown sugar give a refreshing lift to this creamy Thai-style vegie wonder.

The ingredient of Red tofu curry

  1. 270g (1 1/3 cups) jasmine rice
  2. 1 tbsp olive oil
  3. 3 tbsp red curry paste
  4. 1 x 320g pkt nigari tofu, drained, cut into 1cm piece
  5. 600g (1 1/2 pkts) Asian Stir-fry Vegetables
  6. 1 x 400ml can coconut milk
  7. 250ml (1 cup) Massel vegetable liquid stock
  8. 1 tbsp fresh lime juice
  9. 1 tbsp fish sauce
  10. 1 tbsp brown sugar
  11. 1/2 cup fresh coriander leaves (optional)

The instruction how to make Red tofu curry

  1. Cook the rice in a large saucepan of boiling water for 12-15 minutes or until tender. Drain.
  2. Meanwhile, heat the oil in a wok or large frying pan over medium heat. Add the curry paste and tofu, and stir-fry for 1 minute. Add the vegetables, coconut milk and stock, and bring to a simmer. Cook, partially covered, for 5-6 minutes or until the vegetables are tender.
  3. Stir in lime juice, fish sauce and sugar. Divide among serving bowls. Top with coriander, if desired. Serve with the rice.

Nutritions of Red tofu curry

calories: 555.675 calories
calories: 23 grams fat
calories: 15 grams saturated fat
calories: 70 grams carbohydrates
calories: 16 grams protein
calories: NutritionInformation

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