Gaeng Kari Tofu (Thai Yellow Curry with Tofu and Cauliflower)
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Ingredients
- 400 g firm tofu, cubed
- 300 g cauliflower, cut into florets
- 3 tbsp thai yellow curry paste
- 400 ml coconut milk
- 1 onion, sliced
- 2 tbsp soy sauce
- 1 tsp palm sugar
Nutrition (per serving)
- Calories
- 398 kcal
- Protein
- 19.9 g
- Carbohydrate
- 11.7 g
- of which sugars
- 8 g
- Fat
- 29.5 g
- of which saturates
- 19.1 g
- Fibre
- 4.5 g
- Salt
- 2.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pat the tofu dry and fry in a little oil in a wide pan for 5 minutes until golden on most sides, then set aside.
- 2
Fry the thai yellow curry paste in a splash of the coconut milk in the same pan for 2 minutes until fragrant.
- 3
Add the onion and cook for 3 minutes until softened.
- 4
Pour in the rest of the coconut milk and add the cauliflower, then simmer for 10 minutes until almost tender.
- 5
Return the tofu to the pan and simmer for 3 minutes.
- 6
Season with the soy sauce and palm sugar and serve with jasmine rice.
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