Coconut Tofu Curry

Serves

This card printed its own 1 / 2 / 4 portion columns — those exact amounts are used where available, and amounts in between are interpolated rather than naively multiplied.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 6 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Boil your kettle and prep your ingredients as listed. Dilute your stock granules with boiled water from your kettle (quantity as indicated in the ingredients list). In a blender, blend your cauliflower until it has a rice like consistency. If you do not have a blender, simply finely chop it as best possible. It will be equally delicious!

2. Place a pan over a medium heat along with a knob of butter. When melted, add the cauliflower rice and desiccated coconut. Cook for 4-7 minutes, shifting the ingredients occasionally. Add further butter or a drizzle of cooking oil if it dries up. Taste to test it is cooked and season. Turn off the heat and leave it in the pan for reheating.

3. In the meantime, place a further pan over a medium-high heat with a knob of butter or drizzle of cooking oil. When hot, gently add the tofu slices and cook until golden on both sides, about 2 minutes per side. Remove from the pan and set aside until later.

4. Return that pan over a low-medium heat and add half of your curry paste and a drizzle of cooking oil. Cook for 1 minute, mixing the paste into the oil. Then add the stock, turn up the heat a bit and let it simmer until the liquid has reduced by at least half, about 4-7 minutes.

5. At this stage, add the beans and coconut cream. Cook for a further 4-7 minutes until your curry has a "sauce-like" consistency. CHEFS TIP: Should your sauce dry up, add a drizzle of water, or should it not thicken fast enough, turn up the heat for a minute or two. Stir occasionally and season to taste with further curry paste if you would like a stronger curry, salt and pepper. If you do add further curry paste, allow it to cook for a minute or two longer to allow the flavours to infuse.

6. With about 1 minute to go, slice up your tofu into bite size chunks or strips and add them to the curry. Heat up your cauliflower rice and plate it up! Top your rice with your curry, dollop with your yogurt and sprinkle over the chopped coriander. Well done, chef!

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