Vegan Green Thai tofu curry

This is a quick and easy Vegan Thai curry with smoked tofu and plenty of crunchy veg, ready in 25 minutes and low in calories.

Whenever cooking for Vegan’s it’s also worth double checking the labels of things like curry pastes as some contain dried shrimp and/or fish sauce, there are plenty of Vegan friendly ones out there though.

Ingredients

jasmine rice 240g
smoked tofu 225g cubed
vegetable oil 2 tsp
Thai green curry paste 50g
low-fat coconut milk 400g tin
sugar snap peas 150g
baby sweetcorn 175g, halved lengthways
green beans 150g, halved
lime 1, juiced
coriander (a small bunch)

Method

Start with the rice.

Put the jasmine rice into a pan with 500ml of water and a pinch of salt. Bring to the boil, turn the heat to low, put on a lid and simmer gently for 10 minutes, then leave off the heat to steam for another 10 minutes.

Next fry the Tofu.

Heat the oil in a wok or non-stick frying pa. Then add the smoked tofu to a n for 1-2 minutes on each side until really crisp, then remove with a slotted spoon.

Add the curry paste and coconut milk to the pan and simmer for 5 minutes until reduced slightly. Return the tofu along with the sugar snaps, baby sweetcorn and green beans, and simmer for 5 minutes until the vegetables are tender.

Stir the lime juice and coriander through the curry, then serve with the rice.

This is an edited version of a recipe from Olive Magazine (https://www.olivemagazine.com)