Stew, Thai

Lime and coconut curry with tofu and vegetables

A coconut curry flavored with chilli and lemongrass is very good! Here comes a version inspired by a recipe from “The Meat Free Monday Cookbook”.

Serves 7

500 g firm tofu, diced
1 onion, chopped
1 zucchini, cut into sticks
1 eggplant, cut into smaller pieces
1 bell pepper, chopped
125 g baby corn, cut into smaller pieces
250 g champignons, sliced
2 garlic cloves, crushed
2 green chillies, finely chopped
1 lemon grass stalk, finely chopped
2 tbsp finely grated fresh ginger
800 g coconut milk
2 tbsp freshly squeezed lime juice
1 tbsp soy
1.5 tsp herb salt
2 tsp turmeric
1 handful bunch of coriander, chopped
Oil for frying

Heat the oil in a pan. Fry the tofu for about 10 minutes, until it gets golden brown. Put it aside. Fry the onion for a couple of minutes. Add zucchini, eggplant, baby corn and champignons and fry for 4-5 min. Add garlic, chilli, ginger and lime grass and fry for another minute. Stir in tofu, bell peppers, coconut milk, lime juice, soy, salt and turmeric and let simmer for about 5 minutes. Serve with brown rice.

Japanese, Wok

Wok with tofu, noodles and vegetables in a ginger and coconut sauce

This is a very tasty Japanese wok with tastes of coconut, ginger and lemongrass. (The recipe is inspired by the recipe “Yasai itameru” in The Wagamama Cookbook.)

Serves 6

150 g glass noodles, broken into smaller pieces
750 g firm tofu, diced
2 pak choi, shredded
1 sweet potato, peeled and shredded
1 red onion, cut into wedges
1 leek, sliced
100 g bean sprouts
1 handful bunch of cilantro
2 tbsp soy sauce
1 tsp sesame oil
1.5 tbsp lime juice
3 garlic cloves, crushed
2 tbsp finely grated fresh ginger
4 lemongrass stalks, chopped and crushed
800 g coconut milk
1 teaspoon herb salt
Oil for frying

Heat the oil in a pan. Fry garlic, ginger and lemon grass for a couple of minutes. Add the coconut milk and salt and simmer for about 15-20 minutes. Include the noodles the last couple of minutes so they will become soft. Heat the oil in another pan and fry the onion and sweet potatoes for 3-4 minutes. Add the leek and fry for another minute. Stir in tofu, pak choi, bean sprouts, cilantro, soy, sesame oil, lime juice and the coconut and ginger sauce and stir until everything has become warm. Serve!

Malaysian, Stew

Malaysian Laksa Curry

This is a vegetarian version of the Malaysian curry Laksa. It contains many tasty vegetables and the sauce is very rich with nice flavors of lemongrass, ginger, chilli and lime.

Serves 5-6

225 g firm tofu, diced
2 onions, chopped
500 g champignons, sliced
150 g fresh green beans, cut into smaller pieces
125 g fresh baby corn, cut into smaller pieces
200 g noodles
800 g coconut milk
2 tbsp grated ginger
1 lemon grass stalk, sliced
2 garlic cloves, crushed
2 red chillies, chopped
2 tsp dried crushed lime leaves
1 tbsp yellow curry powder
1 tbsp turmeric
2 tbsp soy
2 tbsp lime juice
Oil for frying

Heat the oil in a pan and fry the tofu for about 10 minutes, until browned. Put the tofu aside. Fry the onions for one minute. Add the green beans, baby corn, champignons, chilli, garlic and lemongrass and fry another couple of minutes. Add the tofu and pour in the coconut milk. Break noodles into small pieces and stir them into the stew. Add the curry powder, turmeric, lime leaves, soy and lime juice and simmer for a few minutes until the noodles have softened. Serve!