A Tofu Curry Recipe for Vegan Diet|Tantalizing Tofu Thai Green Curry

Ingredients:

• 280g tofu, cut into cubes
• 1 white onion, sliced
• 1 red pepper, sliced
• 1 garlic clove, finely chopped
• 80g chestnut mushrooms, sliced
• 100g mangetout
• 50g Thai green curry paste
• 15g creamed coconut
• 150ml water
• Sea salt flakes
• Black pepper
• Olive oil
• Coriander, finely chopped

For the couscous:

• 1 cup (250ml) couscous
• 1 cup (250ml) boiling water
• 1/4 tsp red chili flakes
• Sea salt flakes
• Olive oil

Serve 2

Instructions:

1. Season the tofu cubes with salt and use kitchen paper to dry them as much as possible. Set aside.
2. Heat some olive oil in a frying pan over medium heat. Fry the tofu cubes until crispy and golden brown. Set aside.
3. In a saute pan, heat some olive oil over medium heat. Fry the onion until soft and brown, then add the finely chopped garlic and stir until fragrant. Add the sliced red pepper and mushrooms, stir well, and then add the Thai green curry paste. Mix well and add the water and creamed coconut, stirring until the paste is dissolved. Add the mangetout on top, reduce the heat, cover a lid, and let it simmer for about 10 minutes.
4. In the meantime, pull the couscous into a mixing bowl. Add the chili flakes and salt, then pour in the boiling water and stir well. Cover with clingfilm and let it sit for about 10 minutes until the couscous is cooked. Fluff the couscous with a fork and drizzle with olive oil, then mix in the finely chopped coriander.
5. To taste, season the curry with salt and pepper. Sprinkle the chopped coriander on the tofu curry and serve it with the couscous.