This is my take on a spicy szechuan tofu curry.
I was just adding things together and somehow this beauty came about.
A mixture of green beans, peppers and sautéed tofu in a spicy coconut sauce infused with aromatic Thai flavours.
Prep Time
15 mins
Cook Time
20 mins
Serves
4
Ingredients
Sauce:
1 Celery Stick
1 Fresh Lemongrass
1/2 Tsp Crushed Chillies (or 1 Dried Red Chilli)
1/2 Tsp Asafoetida Powder
1 Inch Ginger
2 Tbsp Passata Sauce
2 Tbsp Dark Soy Sauce
2 Tbsp Lime Juice
1 Tbsp Black Bean Sauce
2 Tsp Agave Syrup (or Sweetener of choice)
1 Tsp Cumin/Coriander Powder
2 Tbsp + 1 Tsp Coconut oil
400g Firm Tofu
2 Kaffir Lime Leaves
1 Pepper
80g Green Beans
1 Medium Carrot
1 Tin Coconut Milk
1 Tsp Himalayan Salt
1/2 Tsp Red Chilli Powder
1 Tsp Sesame Seeds
Method
- Press the Tofu under some weight to drain the water out.
- Meanwhile, prepare the fresh lemongrass by cutting off the ends and removing the rougher outer layers.
- Peel the ginger and chop to smaller pieces.
- Place all of the ingredients of the sauce as into a blender or liquidiser and blend until smooth add in a few tbsp of coconut milk to add moisture to blend and set aside.
- Cut the tofu into small cubes, cut the green beans and pepper into small inch size pieces. Peel and chop the carrot into inch size slices.
- Heat 2 Tbsp of oil in a pan over a medium flame.
- Add in the tofu and stir occasionally until the sides start to brown.
- Place in a bowl of hot water to keep soft.
- In the same pan add in 1 Tsp of oil, add the kaffir lime leaves and sauté the vegetables.
- Add in the sauce and the remainder of the coconut milk as we as the salt and chilli powder if you want to add more heat.
- Let it simmer for 15 mins on a low flame.
- Separately dry roast the sesame seeds.
- Serve the curry with rice and top with the roasted sesame seeds.
