Here's the recipe I used:
Vegetable (& Tofu) Mild Thai Green Curry
- ½ pack of firm tofu, drained (I used Cauldron's)
- 1 onion, sliced
- 1 carrot, cut into matchsticks
- 1 aubergine cut into quarters and then sliced quite thinly
- 6 mushrooms, sliced
- 1 green pepper, sliced
- 2 tbsp vegetarian Thai green curry paste
- 1 tin coconut milk
I then fried the tofu in a little vegetable oil in a hot wok, hoping it would turn golden brown and crispy...it didn't! I drained the tofu on kitchen roll and put it in the oven to crisp up...it didn't!
(Edit: try my tried and tested tasty tofu recipe instead!)
Meanwhile, here's the successful bit:
Fry the aubergines in a 1-2 tbsp of vegetable oil in a hot wok, turning frequently, so they don't burn (you want them to soften and go golden brown, which will take 5 minutes or so).
Then add the carrots, onions and peppers and cook for a few more minutes.
Then add the mushrooms.
Stir in the curry paste and cook for a minute, then pour in the coconut milk and stir well.
Allow to simmer on a low heat while you cook the rice.
I made the mistake of stirring the bland tofu into the curry, in the hope it would absorb the flavours (it did a bit but it was still pretty horrible!)
So here's the verdict: 1 out of 4 - Miss Kahonie was the only member of the family who liked the whole curry. The rest of us left most of our tofu, but ate the veg.
Alternatives: Make this curry without the tofu, unless you can make it taste nice!
The tasty tofu quest continues.... Pin It