| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Servings |
people
|
Ingredients
- 2 tbsp Extra virgin olive oil
- 14 oz block firm tofu cut into 1 inch cubes
- 3 spring onions, peeled and chopped
- 2 cloves garlic, crushed
- 1 small red chilli finely sliced
- 8 oz Chestnut mushrooms, quartered
- 3 tbsp red thai curry paste
- 1 400ml can coconut milk
- 1 tbsp tamari sauce
- 1/2 red pepper sliced
- zest and juice of 1 lime
- 2 tbsp Chopped Fresh Coriander
- 1 inch Fresh grated ginger
Ingredients
|
|
Instructions
- Place the tofu into an oven proof dish and pour over 1 tbsp. olive oil. Place in oven for 25 mins on 180C. Remove from oven and set aside.
- In a large wok heat the oil and add the ginger, onion, garlic, and chilli and sauté for 5 mins.
- Add mushrooms and red pepper and sauté for another 5 minutes. Season.
- Stir in curry paste and cook for 2 mins. Pour in coconut milk, tamari, lime zest and juice. Add tofu pieces and simmer for 10 mins, stirring frequently.
- Serve and garnish with fresh chopped coriander,