Thai Red Curry Tofu with Tenderstem Broccoli
Creamy red curry with pan-seared tofu, fragrant lime-leaf flavours and crisp-tenderstem broccoli.
- 300 g firm tofu
- 400 ml coconut milk
- 2 tbsp red Thai curry paste
- 250 g Tenderstem broccoli
- 80 g red onion
- 1½ cloves garlic
- 6 g ginger
- 1 tbsp soy sauce
- 1 pc lime
- 1 tsp brown sugar
- 2 tsp vegetable oil
- 10 g fresh coriander
- 1 g salt
- 300 g cooked jasmine rice
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Press tofu briefly (or pat dry), then cut into 2 cm cubes.
- Step 2
Heat vegetable oil in a pan over medium-high; pan-sear tofu cubes 8-10 minutes until golden on multiple sides. Remove and set aside.
- Step 3
In the same pan, reduce heat to medium; add sliced red onion and cook 3-4 minutes.
- Step 4
Add garlic and ginger; cook 30-60 seconds.
- Step 5
Stir in red curry paste; fry 1 minute until aromatic.
- Step 6
Add coconut milk and 100 ml water; simmer 5 minutes.
- Step 7
Return tofu to the curry, add broccoli and cook 6-7 minutes until tender-crisp.
- Step 8
Season with soy sauce, brown sugar and lime zest/juice; taste and add a pinch of salt if needed.
- Step 9
Serve with jasmine rice and scatter with coriander.
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