Mild Coconut & Citrus Tofu Curry | Inspired by Wagamama’s Raisukaree

HelloHenriettaCoconutTofuCurryRECIPE22_33

Prep time : 10 mins | Cook time : 25 mins | Total time : 35 mins

Inspired by Wagamamas Chicken and Prawn Raisukaree dish I recreated this dish substituting the chicken and prawn with tofu making it veggie & vegan-friendly. It’s a delicious mild, light and bright curry bursting with flavour. The little extra steps really make all the difference and the dish comes together in no time.

INGREDIENTS

Thai Jasmine Rice

SAUCE

  • 1 Tbsp Thai Red Curry Paste
  • Sesame Oil (You could also use Peanut Oil)
  • 1/2 Tbsp Garam Masala
  • 1 Tbsp Curry Powder
  • 1 cup (240 ml) Vegetable/Chicken Stock (Cube + Water)
  • 1 Tbsp Plain/All purpose flour
  • 2 Teaspoons Sugar
  • Coriander + Extra for Garnish
  • 100 ml Coconut Milk (A good quality coconut milk is important. Check the label. I used one with 75% Coconut extract. You could also use coconut cream and more water to get the same consistency)

STIRFRY

  • Mangetout (1 cup Cut in Halves)
  • Red Pepper (Diced – Medium Sized chunks)
  • Green Pepper (Diced – Medium Size chunks)
  • 1 Red onion (Sliced)
  • 2 Spring Onions (Sliced on a diagonal)
  • Ginger (Minced)
  • Garlic (3 cloves Minced)
  • Red Chilli ( thinly sliced)
  • Zest on 1 Lime
  • Tofu
  • Plain/All-purpose flour or Cornstarch
  • Sesame/Peanut Oil
  • Sunflower Oil

GARNISH 

  • Lime wedge
  • Mix of Black and White Sesame seeds
  • Coriander/Cilantro
  • Red Chilli (thinly sliced)

INSTRUCTIONS

  1. Blot Tofu with kitchen paper to get rid of excess water. (I use half a pack) Cut Tofu into equal shaped triangles or cubes. Heat 4 tablespoons Peanut or Sunflower oil in a non-stick wok or frying pan and fry the Tofu until golden brown and slightly crispy on the outside. About 2 minutes on either side. Remove from the pan and set aside.

  2. To the same pan add a drizzle of sesame oil and stir fry Red Onion, Garlic and Ginger. After 3 minutes have passed add the peppers and mange tout. After 3-5 minutes add the Tofu, toss and turn off the heat and set aside.

  3. Make the rice (Follow package instructions) * I soaked the rice for 15 minutes then rinsed through with water until the water ran clear. This extra step makes the rice extra fluffy & less starchy.

  4. Next, make the Curry sauce. Add a drizzle of sesame oil to a pan and stir fry the Thai red Curry Paste till fragrant about 30 seconds.  Sprinkle in the flour and stir-fry for further 10 seconds making sure to stir continuously. Quickly pour in the Coconut milk and stir. (A good quality coconut milk is important. I used one that had 75% coconut extract). Now add the stock and seasoning. (Curry powder,  Garam Masala, vegetable/chicken stock). Whisk or stir until smooth.

  5. After 5 minutes add a few slivers of red chilli. (Save some for garnish). This adds a subtle non-threatening heat as opposed to stir frying which can sometimes bring out an intense heat. Now add a few sprigs of Coriander, lime zest and a sprinkle of sugar. Cook for another 5 minutes and turn off the heat.

  6. Final step; add the sauce to the Stir fried vegetables and heat through so the flavours soak into the tofu. Finish with a good glug of sesame oil and stir. I love adding sesame oil at the end to reintroduce the nutty flavour. It’s a step not to be missed.

  7. Serve the rice and curry. Garnish with coriander, red chilli and a sprinkling  of black and white sesame seeds. Finish with a wedge of lime. A dash lime juice on the rice tastes amazing too!

HelloHenriettaCoconutTofuCurry

NOTES

Recipe adapted from Wagamama’s Raisukaree

 

If you make this recipe be sure to snap a pic & use the hashtag #HelloHenrietta I’d love to see it!

 

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