Well-rounded, hearty and with spicy qualities
Serves 4
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Our tofu and vegetable curry is cooked with ingredients such as turmeric, chillies and ginger for that warm, earthy flavour. While a weeknight wonder, this recipe also easily doubles as a weekend showstopper – a well-rounded, hearty and flavour-packed dish that can give you the spicy kick you need to your dinner spread.


  • 300 g firm silken tofu
  • 6 clove garlic, quartered
  • 3 fresh small red Thai chillies, chopped coarsely
  • 10 cm stick fresh lemongrass, chopped coarsely
  • 4 cm piece fresh ginger, chopped coarsely
  • 1.5 cm piece fresh turmeric, chopped coarsely
  • 1 brown onion, chopped finely
  • 1 tbsp vegetable oil
  • 400 ml can coconut milk
  • 1 cup (250 ml) vegetable stock
  • 2 fresh kaffir lime leaves
  • 4 zucchini, chopped coarsely
  • 1 cauliflower, cut into florets
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • ⅓ cup firmly packed fresh coriander, chopped coarsely
  • ¼ cup loosely packed fresh thai basil leaves

Press tofu between two chopping boards with a weight on top, raise one end; stand 10 mins. Cut tofu into 2 cm cubes; pat dry between layers of absorbent paper.


Blend or process garlic, chilli, lemongrass, ginger, turmeric, onion and oil until mixture forms a paste.


Cook garlic paste in large saucepan, stirring, 5 mins. Add coconut milk, stock and lime leaves; simmer, uncovered, stirring occasionally, 10 mins.


Add zucchini and cauliflower; simmer, uncovered, about 5 mins or until vegetables are tender.


Discard lime leaves; stir in tofu, sauce, juice and coriander. Sprinkle with basil before serving.

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