A great Thai classic. On top of its pleasant taste and texture, tofu is not only a great source of protein but also calcium and iron.

 

 Ingredients (serves 3-4)

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• 400g of Tofu (I usually buy 'Cauldron Organic' tofu or 'The Toffoo Co.' Naked tofu)

• 2 tbsp of light Soy Sauce

• 1-2 tbsp Olive Oil

• 2 tbsp Green Thai Curry Paste

• 2 Shallots, finely chopped

• 2 Spring Onions, cut into small slices

• 1 green Chilli,  finely chopped

• 3 Garlic cloves, crushed

• 400ml coconut milk

• 1 Courgette, cut into thin slices

• 1 Aubergine, cut into small chunks

• 2 handful of Petit Pois

• 1 Red Pepper, trimmed and cut into thin strips

• Juice of 1 Lime

• Thai Jasmine Rice
   

Method

1. Drain the tofu, wrap in kitchen paper to remove excess water for 20 minutes, cut into 1 cm pieces and place in the soy sauce to marinate.

2. Heat the oil in a wok, add the green Thai curry paste and cook for 2 minutes, stirring frequently.

3. Add the tofu, stir lightly until coated with the curry paste then cook for a further 2 minutes. Then add the shallots, chilli and garlic and carry on cooking for another 2 minutes.

4. Pour in the coconut milk, bring to a simmer, then add the aubergine, courgette, red pepper. Cook over a medium heat for 4-5 minutes. Simmer once again for a minute then lastly put in the fresh lime juice and petit pois.

5. Serve sprinkled with spring onions accompanied with Thai jasmine rice.

, and some added chilli flakes if you like it hotter! I l sometimes add cashews in the preparation too. You can vary the use of green veg, I also did it once with French beans, okra, broccoli, sweet potato which are all great too.