Tofu Curry in Bowls with Rice
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 unwaxed Orange (zest and juice)
- 4 Tbsps light soy sauce
- 4 cups Tofu (diced)
- 1 Tbsp Corn starch
- 2 Tbsps Nut oil
- ¾ inch fresh ginger (finely sliced)
- 1 clove garlic cloves (finely chopped)
- 2 Tbsps chopped Peanuts
- 2 handfuls Bean sprout
- 1.333 cups Bamboo shoots (in strips, drained well)
- 1 tsp honey
- crushed Red pepper flakes (ground)
- Thai basil (to garnish)
Preparation steps
1.
Mix the orange juice and soy sauce through the tofu and leave to marinate for around 15 minutes.
2.
Drain the tofu, reserving the marinade. Gently mix the cornflour through the tofu cubes and fry the cubes in 1 tbsp of hot oil for 1-2 minutes until golden brown. Remove from the wok.
3.
Fry the ginger, garlic and peanuts in the remaining oil for 1-2 minutes. Add the marinade, orange zest, beansprouts, bamboo shoots and a little water, if necessary. Allow to heat through and return the tofu to the wok. Season to taste with salt, honey and chilli flakes.
4.
Divide between bowls and garnish with Thai basil. Serve with rice, if desired.
