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Crispy Tofu Red Thai Style Curry with Zesty Rice

Our Crispy Tofu Red Thai Style Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

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Veggie Spicy Climate Conscious Egg(s) not included Climate Superstar
Prep: 45 mins
Cook: 40 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 150 gr basmati rice
  • 280 gr firm tofu
  • 1 sachet thai style spice blend
  • 1 carrot
  • 0.5 limes
  • 2 garlic cloves
  • 50 gr panko breadcrumbs
  • 50 gr red thai style paste
  • 15 ml soy sauce
  • 200 ml coconut milk
  • 300 ml water for the rice
  • 0.25 tsp salt for the breadcrumbs
  • 1 egg
  • 1 tsp sugar
  • 50 ml water for the sauce
  • 225 gr basmati rice
  • 420 gr firm tofu
  • 2 sachets thai style spice blend
  • 2 carrots
  • 1 lime
  • 3 garlic cloves
  • 75 gr panko breadcrumbs
  • 75 gr red thai style paste
  • 25 ml soy sauce
  • 300 ml coconut milk
  • 450 ml water for the rice
  • 0.5 tsp salt for the breadcrumbs
  • 1 egg
  • 1.5 tsp sugar
  • 75 ml water for the sauce
  • 300 gr basmati rice
  • 560 gr firm tofu
  • 2 sachets thai style spice blend
  • 2 carrots
  • 1 lime
  • 4 garlic cloves
  • 100 gr panko breadcrumbs
  • 100 gr red thai style paste
  • 30 ml soy sauce
  • 400 ml coconut milk
  • 600 ml water for the rice
  • 0.5 tsp salt for the breadcrumbs
  • 1 egg
  • 2 tsp sugar
  • 100 ml water for the sauce

Instructions

  1. Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
    Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
    Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
  2. While the rice cooks, drain the tofu, then cut widthways into slices (3 per person). Pat dry with kitchen paper and sprinkle over the Thai style spice mix, pressing it in so it sticks. 
    Trim the carrot, then slice into 1cm thick rounds (no need to peel).
    Zest the lime (see ingredients for amount) and cut into wedges. Peel and grate the garlic (or use a garlic press).
  3. In a medium bowl, combine the panko breadcrumbs and salt (see pantry for amount).
    In a separate bowl, crack and beat the egg (see pantry for amount).
    Dip the tofu into the egg, shaking off any excess, then dip it into the breadcrumb mixture and toss to coat. Repeat the process with the remaining tofu.
  4. Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the tofu fries properly - heat for 2-3 mins before you add the tofu.
    Once hot, carefully lay the tofu into the pan, reduce the heat to medium-high and fry until golden-brown, 4-6 mins each side. Adjust the heat if necessary. TIP: Fry in batches if needed, adding more oil to the pan if it's looking dry.
    Transfer the tofu to a plate lined with kitchen paper.
  5. Allow the (now empty) pan to cool slightly, then wipe out and return to medium heat with a drizzle of oil.
    Once hot, add the carrot and stir-fry until just tender, 4-5 mins.
    Add the garlic and red Thai style paste. Cook, stirring, until fragrant, 1 min.
    Stir in the soy sauce, coconut milk, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat. Simmer, stirring regularly, until thickened, 3-4 mins. Add a good squeeze of lime juice.
  6. When everything's ready, fluff up the rice with a fork and stir through the lime zest.
    Share your zesty rice between your bowls and spoon over the red Thai style curry.
    Top with the crispy tofu and serve with any remaining lime wedges alongside.
    Enjoy!