Tofu raisukaree
Ingredients
- 1 block tofu
- Cornstarch
- 4 kaffir lime leaves
- 1 red pepper, diced
- 1 green pepper, diced
- 2 red onions, diced
- Broccoli
- 2 tins coconut milk
- 3 tbsp red curry paste
- 6 cloves garlic, minced
- 1 stock cube
- 2 tbsp fish sauce
- 2 tsp brown sugar
- 75g shelled edamame beans
- Juice 1 lime
- 2 red chillies, sliced finely
- Coriander
- Sesame seeds
- Shichimi
Steps
- Clean and cook the rice.
- Drain and press the tofu.
- Cube the tofu and toss it in cornstarch.
- Heat the pan with some oil, cook the cubed tofu in a single layer until golden brown.
- Heat the wok on high and add the curry paste, stir until fragrant.
- Add a tiny bit of coconut milk and stir into the curry paste to incorporate.
- Add the bell peppers and tofu and cover them in the paste.
- Add the remaining coconut milk, crumbled stock cube, fish sauce, sugar and lime juice.
- Bring to a simmer for five minutes, once nearly done add the broccoli and edamame.