I’m not going to lie, I’ve never been a huge fan of tofu. However a recent trip to a Vietnamese restaurant changed my mind so I decided to try making some for myself! I am also quite keen on trying to eat more plant-based meals so this is a good start!
This recipe serves 2 and is gluten free and vegan.
10 minutes (once the tofu is marinated)
1 block of tofu (I used Tofuu naked)
4 spring onions
1 thumb-sized piece of ginger
2 tbsps. soy sauce
1 pack baby corn
1 courgette, sliced
1 aubergine, cubed
1/2 tin coconut milk
2 tbsps. green thai paste
Sesame seeds and coriander to garnish
Slice the spring onions, peel and finely chop the ginger and add to a sealable bag with the soy sauce, lime and chili. Add the tofu and leave in the fridge to marinate for at least 1 hour (preferably longer).
Once the tofu has marinated for as long as you have, heat the garlic-infused oil in a pan then add the tofu and fry until all sides are golden.
Meanwhile, add the contents of the bag, baby corn, diced aubergine, courgette to a wok and stir. Once the veg begins to soften, add the thai paste and coconut milk and leave to simmer for approx. 5 minutes.
When the veg is all cooked, serve in a large bowl with the tofu on top, a handful of fresh coriander and some sesame seeds.