Crispy Pan-Fried Tofu With Creamy Thai Curry And Jasmine Rice (Vegan)

Allergens

Contains no common allergens unless specified.

Ingredients

• Extra
• firm tofu
• Thai red curry paste
• Coconut milk
• Vegetable broth
• Fresh basil leaves
• Baby corn
• Zucchini
• Bell peppers
• Jasmine rice
• Soy sauce
• Lime juice
• Ginger
• Garlic
• Olive oil
• Salt and pepper

Instructions

1. Prepare the crispy pan fried tofu by pressing the tofu, cutting it into cubes, seasoning with salt and pepper, then frying in olive oil until golden brown and crispy. Set aside.
2. In a large pan, heat a little olive oil and sauté garlic and ginger until fragrant. Add Thai red curry paste and cook for 1 2 minutes, stirring frequently.
3. Pour in coconut milk and vegetable broth, mix well, and bring to a simmer. Cook for about 5 minutes, allowing the flavors to meld together.
4. Stir in baby corn, zucchini, and bell peppers, cooking until tender yet still crisp. Add fresh basil leaves and adjust seasoning with salt and pepper to taste.
5. Cook jasmine rice according to package instructions or use a rice cooker.
6. To serve, plate the crispy pan fried tofu alongside the creamy Thai curry and jasmine rice. Drizzle soy sauce and lime juice over the dish for an added burst of flavor.

Chef’s Insight

The key to this dish is balance - balancing flavors, textures, and colors on the plate. The crispy tofu contrasts beautifully with the creamy curry sauce, while the bright vegetables add a pop of color that makes the dish visually stunning.

Notes

Feel free to customize this recipe by adding more vegetables or using different ones, depending on personal preference and seasonal availability.