Tofu Raisukaree

This thai red curry is so versatile, the tofu can be swapped for pretty much anything - chicken, prawn, turkey, beef, you name it!

Per Serving:

Calories - 646

Protein - 27g

Serves 4:

400g firm tofu

4 tbsp light soy sauce

½ tsp garlic powder

1 tbsp sesame oil

For the sauce

2 red onions, finely chopped

2 tsp garlic purée

60g red Thai curry paste

2 tbsp fish sauce juice of 2 limes

400g tin reduced-fat coconut milk

1 vegetable stock cube

400g mangetout

6 spring onions, chopped

2 peppers, sliced

1 green chilli, deseeded and finely chopped

20g bunch fresh coriander, roughly chopped

To serve

200g Tenderstem broccoli

500g basmati rice

Place the tofu on a clean tea towel and cut into chunks. Leaving the tofu in a block, carefully wrap the tea towel over the tofu and place a chopping board on top. Weight the board with a couple of weights - tins of beans are perfect for this job! This will help to remove excess water from the tofu. Leave the tofu to press for 30 minutes to 1 hour.
Preheat the oven to 180°C fan and line a baking tray with parchment paper.
Mix the soy sauce, garlic powder and sesame oil together in a bowl. Gently stir the tofu through the soy mix, and when coated place each piece of tofu onto the lined baking tray. Bake the tofu in the oven for 20 minutes, until nice and crunchy.
When the tofu is nearly baked, lightly fry the onion, garlic purée and curry paste in a large saucepan over a medium heat, until the onions are soft. Add the fish sauce, lime juice and coconut milk and gently stir in the vegetable stock cube until dissolved.
When the curry begins to simmer, add the mangetout, spring onions, peppers and green chilli and let the vegetables soften slightly, being careful not to let the curry come above a simmer.
Cook the Tenderstem in a small pan of boiling water for 3-4 minutes and prepare the rice according to the packet instructions. Serve the curry, rice and broccoli in a bowl, top with the crispy tofu and finish by sprinkling over some chopped coriander.