Tofu chunks soak up a gingery coconut broth in this quick and easy vegan curry, made vibrant with ruby red chard stalks
Ingreadient
- 4 tbsp rapeseed oil
- extra-firm tofu, drained and cut into 1cm cubes
- 1 lemongrass stalk
- 1 red onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 10g ginger
- 2 tbsp thai yellow curry paste
- 1 red pepper, deseeded and finely sliced
- 200g rainbow chard or chard, stems cut into 4cm pieces, leaves shredded
- 400ml coconut milk
- 250ml vegetable stock
- 1 tbsp lime juice
- 1 tsp tamari
- large pinch of brown sugar
- few thai basil leaves, torn, plus smaller leaves to garnish
- steamed rice to serve
Direction
- Heat 2 tbsp of the oil in a large non-stick frying pan over a medium-high heat. Season the tofu with salt, then cook in the pan in a single layer, turning every so often, for 6-8 mins or until all sides are golden. Transfer to a plate lined with kitchen paper and season again lightly.
- Gently bruise the lemongrass using a heavy pan. Separate and reserve the green root and finely chop the remaining stalk. Heat the remaining oil in the same pan over a medium-high heat. Cook the chopped lemongrass, onion, garlic and ginger with a pinch of salt for 4-5 mins or until softened. Stir in the curry paste and cook for 1 min until darkened, then add the peppers and chard stems, coating in the mixture. Reserve 1-2 tbsp of the coconut milk and add the rest to the pan with the stock and lemongrass root. Bring to the boil, then reduce the heat and simmer for 5 mins until the veggies are tender.
- Add the tofu and chard leaves. Simmer until the tofu is warmed through and the leaves have wilted. Remove from the heat and stir in the lime juice, tamari, sugar and torn basil. Drizzle the remaining coconut milk over the top and serve with steamed rice.
