What you’ll need

Serves 2

  • 1 tablespoon vegetable oil
  • 200 g firm tofu
  • ¾ cup coconut milk
  • 1½ tablespoons soy sauce
  • ½ teaspoon grated fresh ginger
  • ½ teaspoon soft brown sugar
  • 1 tablespoon curry powder
  • 1 teaspoon chilli paste
  • ½ green pepper, thinly sliced
  • 80 g mange tout
  • ½ bunch bok choy, chopped
  • ¼ cup chopped fresh coriander
  • 2 spring onions, sliced

The easy bit

  1. Heat the oil in a frying pan and fry tofu over high heat for about 2 minutes on each side until lightly browned.
  2. Set aside.
  3. Combine coconut milk, soy sauce, ginger, sugar, curry powder and chilli paste in a saucepan.
  4. Slowly bring to the boil, then add the green pepper and mange tout, cover and simmer for 5 minutes.
  5. Add bok choy, coriander and spring onions cook for a further 4 minutes until bok choy is wilted.
  6. Add the tofu, mix gently and serve.

Tip: While this is a fantastic vegetarian dish, it also works well with beef or chicken instead of tofu.

  • Energy 343 kcal
  • Protein 17g
  • Fat 25g
  • Carbs 9g
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