Vegan Thai curry with crispy tofu and broccoli

Vegan Thai curry with crispy tofu and broccoli: creamy, spicy and fresh with coconut milk, ginger, green curry paste, mangetout and lime.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 420 kcal per serving
• Protein: 22 g
• Fat: 28 g
• Carbs: 18 g

Ingredients

• 400 g plain tofu
• 1 piece of ginger
• 1 head of broccoli
• Juice of ½ lime
• 400 ml coconut milk
• 2–3 tbsp green Thai curry paste (vegan, without added sugar or seed oils)
• 1 handful of mangetout
• 2 tbsp sesame oil or coconut oil
• Fresh coriander
• 1 tbsp light soy sauce

Method

You’ll need: frying pan · wok · chopping board · knife · grater · wooden spoon

1. Wrap the tofu in kitchen paper, press briefly and cut into cubes. Divide the broccoli into florets, wash the mangetout and finely grate the ginger.
2. Heat a large frying pan or wok and fry the tofu in coconut oil until golden brown and crisp all over. Then take it out of the pan.
3. Reduce the heat a little and briefly fry the ginger with the green curry paste in the remaining fat until everything smells intensely fragrant.
4. Stir in the coconut milk and bring the sauce to the boil once. Add the broccoli and mangetout and cook gently until the veg is tender-crisp.
5. Return the crispy tofu to the sauce and stir in the lime juice and soy sauce. Leave to stand briefly so everything comes together.
6. Serve with fresh coriander, on its own or with rice or quinoa.

Good to know

This curry is quick to make and still tastes like a proper after-work dinner. Creamy, spicy, fresh – and the crispy tofu makes all the difference.

Swaps

Tofu → tempeh (more fibre, slightly stronger flavour); broccoli → cauliflower (just as much veg, milder); soy sauce → tamari (gluten-free if labelled as such); coconut oil → olive oil (more monounsaturated fats)

Allergens

Contains soya and, depending on the curry paste, possibly other allergens; adjust the heat for children, and during pregnancy make sure the coconut milk is pasteurised and everything is prepared hygienically. Contains: gluten (soy sauce), sesame.

Frequently asked questions

What nutrients does tofu contain?

Tofu mainly provides plant protein and, depending on the coagulant, calcium. It also contains smaller amounts of iron and magnesium.

Does broccoli keep more of its nutrients raw or cooked?

Broccoli contains heat-sensitive vitamin C, so some of it is lost with long cooking. Cooked briefly, it stays flavourful and keeps more of its nutrients.

How well does coconut milk agree with people?

Coconut milk can be quite rich because of its high fat content. If you're sensitive to very fatty food, you'll often prefer smaller portions.

Is ginger in a curry like this more about flavour or more than that?

Mainly flavour: ginger brings heat and aromatic compounds such as gingerols. Finely grated and fried with the curry paste, it gives the sauce a fresh, zingy depth.

What matters about what's in green curry paste?

Green curry paste usually contains chilli, herbs, spices and often quite a lot of salt. Depending on the brand, it may also contain garlic, shrimp paste or additives, so it's worth checking the label.

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