John Myers
Ingredients for 4 servings:
- 400 g tofu, roughly diced
- 500 g broccoli, cut into florets
- 3 carrots, thinly sliced
- 1 stalk(s) leek, cut into rings
- 250 g soy sprouts
- 250 ml coconut milk
- 2 tsp curry paste, red
- 3 kaffir lime leaves, chopped
- some ginger, freshly grated
- Sugar
- some flour
- Salt
- n. B. Oil, neutral
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
…a little spicier and very tasty!
Salt the tofu cubes and coat them in a little flour to coat the tofu on all sides. Heat a little oil (1-2 tablespoons is enough) in a large pan and fry the tofu. Add the broccoli and carrots and sauté briefly with the lid closed. Add the leeks and sprouts to the pan and fry. Vigorously mix the coconut milk with the curry paste until the curry paste almost dissolves and the coconut milk turns pink. Add the curry paste, 2-3 lemon leaves, and the ginger to the pan with the vegetables and bring to a boil. Season with salt and sugar and add a little more coconut milk, if desired. Serve with jasmine rice as a side dish.
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