This is one of my favourite stir-fry recipes, that I’ve been making for years.

I cannot for the life of me recall where the original recipe came from.  It is not in my current collection of vegetarian cookbooks, so I’m guessing I either came across it online or in a magazine years ago, or  perhaps it was tucked away in the vegetarian chapter of one of my meat-laden cookbooks, which I’ve long-since given away.

If anyone recognises this recipe and can tweak my memory as to the original source, please let me know.  In any case, I’ve no doubt changed quite a few things from the original recipe, as I’m always adapting stuff and I tend to use whatever veggies I have on hand when I make stirfry, so it’s never exactly the same.

This recipe is so delicious and so easy to make, you really should give it a try.

Curried Tofu & Vegetable Stirfry


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Ingredients:

2 tablespoons olive oil
500g firm tofu, sliced thinly
1 onion, cut into wedges and layers separated
400mL coconut cream
1/4 cup soy sauce
1 teaspoon freshly grated or minced ginger
1+ 1/2 teaspoons curry powder
1/2 teaspoon brown sugar
2 teaspoons chilli paste ( I often just use 1/2 teaspoon dried chilli powder, and that is enough for me)
1 red capsicum, thinly sliced
a dozen or so snow peas, trimmed
1 tin baby corn spears, sliced lengthways
1 large bunch bok choy or pak choy, roughly chopped (I tend to keep the chopped stalks and leafy bits separate to add to the stirfry at different times)
1/3 cup fresh coriander leaves, roughly chopped

Instructions:

Heat oil in wok, and fry tofu and onion until golden brown
Add coconut cream, soy sauce, ginger, curry powder, sugar and chilli to the wok, mix well and bring to the boil.
Throw in the capsicum, corn, snow peas and pak choy stalks
Cover and simmer for about 5 minutes
Add the pak choy leaves and coriander, and cook until the pak choy is just wilted.

Serve with jasmine rice, and garnish with a few extra coriander leaves.

Enjoy!

Variation:

I have also made this recipe using rice vermicelli noodles, added to the stirfry with the pak choy leaves and coriander, instead of serving it with rice and this is equally delicious.


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