The recognisable fragrance of green curry permeates this weeknight-worthy combination of silken tofu and green beans for a simple, delicious and vegetarian dinner.
Yield: Serves 4
Prep Time: 10 mins
Cook Time: 4 mins
Difficulty Level: 1/5
Ingredients
- 900 g silken tofu
- 1 cup thai basil leaves
- 1 cup (250 ml) vegetable or chicken-style stock
- 400 g green beans
- ¼ cup (75 g) green curry paste
- 1 tbsp vegetable oil
- 1 tbsp caster sugar
- 1 tsp sea salt flakes
Steps
01. Wrap 2 blocks (600 g) of the tofu in paper towel, then place on a large tray; weigh down with a heavy chopping board. Stand for 30 mins to remove excess liquid. Cut into 3 cm cubes.
02. Place remaining tofu in a blender with ½ cup of the basil leaves and the stock; blend until smooth. Trim the beans.
03. Heat oil in a large wok or non-stick frying pan over medium-high heat. Cook curry paste, stirring, for 1 min or until fragrant and beginning to darken in colour. Stir in the blended tofu mixture, sugar and salt; bring to a simmer. Add beans and tofu cubes; simmer for a further 2 mins or until beans are tender.
04. Serve curry topped with remaining basil leaves.
TIP
Removing the excess liquid from the tofu keeps it firm while retaining its silky texture.
Photo: bauersyndication.com.au