Indian curry with fried tofu

Gluten free
Vegan
Asian
Stir-fry the vegetables nicely and mix with an ultimate spicy sauce. You bake the tofu well with red curry paste and arrowroot, that's extra tasty!
DinnerCurry2-3 servings20 minutes preparation
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This is what you need

Tofu200 g
Thai Red Curry Paste40 gArrowroot2 tbspRoasted sesame oil2 tbspCoconut oil (deodorised)4 tbsp
Red onion1 medium
Zucchini1/2
Green beans100 g
Parsley2 little hand
Rice250 g
Bamboo shoots1/3 jar
Ready-made Indian curry sauce1 jar

Chef

Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Gently squeeze the tofu and pat dry. Cut into 2 cm cubes. Mix the red curry paste with the sesame oil in a bowl. Add the tofu and mix until everything is covered. Add the arrowroot and mix again.
  2. Put 2 tablespoons of coconut oil in a pan and fry the tofu for 4 minutes until golden brown. Set aside.
  3. Finely chop the red onion. Cut the zucchini into slices or strips. Clean the green beans and cut into thirds. Put 2 tbsp coconut oil in a wok or pan.
  4. Add the green beans, zucchini and red onion and stir-fry over high heat for 3 minutes.
  5. Lower the fire. Add the curry sauce and bamboo shoots and simmer gently for 10 minutes.
  6. Cook the rice according to the directions on the package.
  7. Finely chop the parsley.
  8. Divide the curry among 4 bowls. Garnish with parsley.
  9. Serve with the tofu and rice.