Thai Red Tofu and Sweet Potato Curry (Vegan)
Try this Thai Red Tofu and Sweet Potato Curry (Vegan) recipe
Try this Thai Red Tofu and Sweet Potato Curry (Vegan) recipe
- salt
- juice of 1 lime
- 400 g pack tofu (i used cauldron foods)
- 200 g jasmine rice
- 400 ml boiling water
- 1 tablespoon wok oil olive oil or coconut oil
- 300 g sweet potato peeled and cut into 1 cm cubes
- 1 red or yellow pepper diced
- 100 g baby sweetcorn sliced
- 3 tablespoons red thai curry paste (i used thai taste)
- 1/2 to 3/4 400ml tin of coconut milk (depending on how
- 100 g mangetouts
- 2 tablespoons coriander leaves (optional)
- Carbohydrate 56.0074025 g
- Cholesterol 0 mg
- Fat 0.376015 g
- Fiber 2.95062497681379 g
- Protein 4.7914375 g
- Saturated Fat 0.104625 g
- Serving Size 1 1 Serving (336g)
- Sodium 45.48361063462 mg
- Sugar 53.0567775231862 g
- Trans Fat 0.064695 g
- Calories 250 calories
Step-by-step
- Start by pressing your tofu – place a chopping board down on your work surface and place a double layer of kitchen roll on top. Place the block of tofu on the kitchen roll and then place another double layer of kitchen roll on top, followed by a second chopping board and then 4 tin cans to weigh it down. Leave to drain for 10 minutes, then chop into bite-sized pieces.
- Meanwhile place the jasmine rice in a saucepan and add 400ml boiling water and a pinch of salt, cover with a lid and bring to the boil, then turn down to a low simmer and cook for 8 minutes. Take the rice off the heat, but leave the lid on. Leave for a further 5 minutes or until you need it.
- While the rice is cooking, heat 1 tablespoon of oil in a wok or large frying pan, then add the tofu and stir fry for 3 minutes until brown. Add the sweet potato, red pepper and sweetcorn and stir fry for a further 1 minute.
- Next add the red curry paste and stir fry for 1 more minute.
- Add 200ml coconut milk and bring to the boil, cover with a lid of some sort (I used a baking tray) and allow to simmer 7-8 minutes until the sweet potato is soft. Add extra coconut milk if you want the curry to be a bit more saucy.
- Finally add the mangetouts, a pinch of salt and the lime juice and cook for one more minute.
- Serve the curry with the cooked rice and a sprinkling of coriander if you fancy it.
My Weeknight Vegan Thai Red Curry: A Simple Recipe for Busy Lives
As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and delicious – a tall order, I know! But this Thai Red Tofu and Sweet Potato Curry has become a lifesaver. It's surprisingly easy to make, even on a weeknight after a long day at the office, and it's bursting with flavor. The sweet potatoes add a lovely sweetness that balances perfectly with the spicy red curry paste, and the tofu provides a hearty protein source that keeps me feeling full and energized.
I used to think making a proper Thai curry from scratch was an impossible feat, a culinary Everest I could never hope to conquer. The intricate recipes, the exotic ingredients... it all seemed daunting. But this recipe proves that authentic-tasting Thai food can be surprisingly accessible. The key is using good quality ingredients – I've found that the flavor really shines when you choose high-quality red curry paste and coconut milk. And don't be afraid to experiment! Feel free to adjust the amount of curry paste to your preferred level of spiciness. I sometimes add a little extra lime juice for a zingy kick.
The beauty of this dish lies in its versatility. It's equally delicious served with brown rice, quinoa, or even cauliflower rice for a lower-carb option. I often make a big batch on Sunday and have leftovers for lunch throughout the week. It's the perfect meal prep solution for busy individuals and families alike. Plus, it travels well in a lunchbox, making it an ideal option for those long days at the office or on the go.
Beyond the Recipe: This isn't just a meal; it's a moment of mindful self-care. The process of chopping vegetables, stirring the curry, and savoring the aromas is a form of meditation for me. It's a way to disconnect from the stresses of the day and reconnect with myself. And of course, sharing this delicious curry with my family makes it even more rewarding.
Ingredient Notes: The quality of your ingredients truly impacts the final flavor. Look for a good quality Thai red curry paste, as this will form the basis of your curry's flavor profile. Similarly, using full-fat coconut milk adds a rich creaminess that you won't find in the lighter varieties. And don't shy away from fresh herbs! A sprinkle of coriander adds a bright, herbaceous note that perfectly complements the richness of the curry.
Tips and Tricks for Success: Pressing the tofu is a crucial step for removing excess water and ensuring that it crisps up nicely during cooking. I use a simple method of placing it between layers of kitchen paper, weighted down with heavy objects. For a shortcut, you could even use store-bought pressed tofu.
This recipe is adaptable to what you have on hand. Don't have mangetouts? Substitute with broccoli florets, green beans, or spinach. Feeling creative? Add some chickpeas or lentils for extra protein. The possibilities are endless!
Serving Suggestions: Serve this curry over fluffy rice, quinoa, or cauliflower rice. Garnish with fresh coriander, toasted coconut flakes, or a squeeze of extra lime juice for an extra touch of freshness.
More than just a meal: Cooking this curry has become a ritual for me, a way to connect with my culinary heritage and create something nourishing and delicious for myself and my family. It's a reminder that even amidst the chaos of daily life, there's always time for simple pleasures, like a flavorful and satisfying vegan curry.
Final Thoughts: This Thai Red Tofu and Sweet Potato Curry is more than just a recipe; it's a testament to the power of simple, healthy, and delicious food. It's a dish that nourishes both the body and the soul, and one that I'll continue to enjoy for many years to come.
