Thai Yellow Curry Tofu with Crispy Spring Vegetables
A fragrant and creamy Thai yellow curry featuring golden pan-fried tofu and tender-crisp spring vegetables in a coconut-based sauce. This vibrant, aromatic dish comes together in under 45 minutes for a satisfying weeknight dinner.
Ingredients
- 400g extra-firm tofu, drained and pressed
- 3 tablespoons vegetable oil, divided
- 3 tablespoons Thai yellow curry paste
- 400ml coconut milk
- 150ml vegetable stock
- 200g asparagus, trimmed and cut into 5cm pieces
- 150g sugar snap peas, trimmed
- 150g baby corn, halved lengthwise
- 1 medium courgette, sliced into half-moons
- 1 red bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Fresh basil leaves, for garnish
- Steamed jasmine rice, to serve
Instructions
Cut the pressed tofu into 2cm cubes and pat dry with kitchen paper.
Heat 2 tablespoons of vegetable oil in a large wok or deep frying pan over medium-high heat. Add the tofu cubes and fry for 6-8 minutes, turning occasionally, until golden and crispy on all sides. Remove and set aside.
Add the remaining tablespoon of oil to the same pan and reduce heat to medium. Add the yellow curry paste and stir-fry for 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable stock, stirring to combine with the curry paste. Bring to a gentle simmer.
Add the baby corn and red bell pepper to the curry sauce. Cook for 3 minutes, stirring occasionally.
Add the courgette and asparagus pieces. Continue cooking for 4 minutes until vegetables are just tender but still crisp.
Stir in the sugar snap peas, soy sauce, and brown sugar. Cook for a further 2 minutes.
Return the crispy tofu to the pan and gently fold through the curry. Simmer for 2 minutes to allow the tofu to absorb some of the sauce.
Remove from heat and stir in the lime juice. Taste and adjust seasoning if needed.
Serve immediately over steamed jasmine rice, garnished with fresh basil leaves.
Did you make this?
Upload your photo and show how it turned out.
