Easy Mango Tofu Red Thai curry

Name: Easy Mango Tofu Red Thai curry
Yield: 4 people
Cuisine: British
Ingredients: 1 mango; 1 block tofu; 1 can coconut milk; 1/2 onion; 1 courgette; 1 red pepper; 1 pack green beans; Garlic; 1 tablespoon ginger; 1 pack red Thai curry paate; 1 tablespoon soy sauce; 250 ml vegetable stock; 1/2 lime

Ben the (reluctant) vegetarian 🥦 @reluctant_veggie

Bristol

This is adapted from the Thug Kitchen cookbook, with some easy ingredients from the store cupboard and a chilli for some added kick.

Cooking tofu this way changed my life - but you could substitute for chicken or duck!

It’s really easy and you can swap the ingredients in and out but it’s important to add the lime at the end.

This is adapted from the Thug Kitchen cookbook, with some easy ingredients from the store cupboard and a chilli for some added kick.

Cooking tofu this way changed my life - but you could substitute for chicken or duck!

It’s really easy and you can swap the ingredients in and out but it’s important to add the lime at the end.

Ben the (reluctant) vegetarian 🥦 @reluctant_veggie

Bristol

This is adapted from the Thug Kitchen cookbook, with some easy ingredients from the store cupboard and a chilli for some added kick.

Cooking tofu this way changed my life - but you could substitute for chicken or duck!

It’s really easy and you can swap the ingredients in and out but it’s important to add the lime at the end.

This is adapted from the Thug Kitchen cookbook, with some easy ingredients from the store cupboard and a chilli for some added kick.

Cooking tofu this way changed my life - but you could substitute for chicken or duck!

It’s really easy and you can swap the ingredients in and out but it’s important to add the lime at the end.

Saved

Ingredients

4 people

1mango
1 blocktofu
1 cancoconut milk
1/2onion
1courgette
1red pepper
1 packgreen beans
Garlic
1 tablespoonginger
1 packred Thai curry paate
1 tablespoonsoy sauce
250 mlvegetable stock
1/2lime

Saved

Steps

1

I like to start by getting the ingredients out. You could swap vegetables in for what you have in the fridge and the red curry paste that you like the most.
2

Wrap the tofu in kitchen roll like a little present and then place between two plates.
3

Use cans to squeeze the water out of the tofu. Leave the tofu whilst you chop the vegetables - the longer you leave it the better the tofu will be.
4

Prepare the mango first. You need to feel for the pip and cut halves of the mango off either side of the seed.
5

You will be left with three parts - two halves and the centre section. Cut a small grid into each half and...
6

... ‘hedgehog’ the mango. Chop off the cubes and put aside into a bowl.
7

Prepare the remaining ingredients. Chop the onion, garlic and ginger. Half-moon the courgette, and cut the green beans and pepper into bit size chunks.
8

Preheat a pan and add the tofu - it should sizzle when it hits the pan.
9

Squeeze the tofu so it squeaks. As you prepare the curry the tofu can sizzle away. Keep an eye on it and flip it halfway through.
10

Fry the onion in the oil for 3 minutes until soft.
11

Sauté the vegetables for 3 minutes or so.
12

By now the tofu will look similar to this - it’s close to finished. Once it’s cooked, remove from the heat and put aside.
13

Add the garlic, chilli, ginger and curry paste to the curry.
14

Stir everything in. It will begin to smell amazing!
15

Once everything is stirred in add the coconut milk and soy sauce. Reduce to a simmer and add the mango...
16

... and add the tofu.
17

Simmer the curry away for 5 to 8 minutes - until the mango is tender. Once it is ready turn off the heat and add the juice of half a lime.
18

Serve over brown rice or in a bowl. Yummy!