Thai Red Curry Tofu with Green Beans

Ingredients

• 350 g extra-firm tofu
• 300 g cooked jasmine rice
• 200 g green beans
• 120 g red bell pepper
• 250 ml light coconut milk
• 2.5 tbsp vegan red curry paste
• 1 tbsp avocado oil
• 1.5 tbsp lime juice
• 2 tsp tamari
• 1.5 tsp maple syrup
• 10 g fresh basil

Instructions

1. Pat the extra-firm tofu dry and cut it into 2.5 cm cubes. Heat the avocado oil in a deep skillet over medium-high heat and sear the tofu 3 minutes per side on two faces, until crusted and golden, then lift it out onto a plate.
2. Turn the heat to medium and add the vegan red curry paste to the same pan. Fry it for 60-90 seconds, mashing it against the base, until it darkens a shade and the kitchen smells strongly of lemongrass and chilli — this blooming step is where the curry gets its depth.
3. Pour in about a third of the light coconut milk and stir until the paste dissolves into a smooth, rust-orange base with visible droplets of fat at the surface, then add the rest.
4. Trim the green beans and slice the red bell pepper into strips. Add both to the simmering sauce and cook 5 minutes, uncovered, until the beans turn vivid green and bend without snapping.
5. Return the tofu, add the tamari and maple syrup, and simmer 3 minutes more so the cubes soak up the sauce. Take the pan off the heat and stir in the lime juice — added off the heat, it stays bright rather than turning flat.
6. Tear the fresh basil over the curry and serve it in shallow bowls over the warm cooked jasmine rice.

Nutrition (per serving)

Calories

694

Protein

38.3 g

Fat

33.5 g

Carbs

68 g