Vietnamese Tofu Curry

Serve over a bed of raw grated vegetables and brown rice for a healthy curry meal...

 

Ingredients:

  • 2 teaspoons vegetable oil or coconut oil

  • 1/2 block extra firm tofu, chopped into cubes

  • 3 onions or shallots, sliced

  • 4 garlic cloves, chopped

  • 4 Tablespoons Vietnamese curry powder (or less depending on taste)

  • 2-4 Tbsp Vegan chicken seasoning to taste

  • 2 cups root vegetables, peeled and cubed (sweet potato, potato, taro)

  • 1 lemongrass, cut into 3″ lengths and bruised 

  • 2″ piece of ginger, sliced thickly

  • 4 kaffir lime leaves or bay leaves

  • 1-2 teaspoons vegan fish sauce/soy sauce

  • 1.5 cups of light vegetable broth or water

  • 400 mL of thick coconut cream

  • 1-2 Tbsp of corn flour (dissolved in a bit of water)

  • 1 cup green beans or long beans, cut to 2-3″ lengths

  • scallions, fresh cilantro and/or Thai basil to serve

  • 1-2 tsp of tomato paste

 

Preparation:

  1. Add a bit more oil to the pan. Sauté onions/shallots over medium-high heat until caramelised, add chopped garlic, and sauté for about a minute.

  2. Add the curry powder, vegan chicken seasoning, a pinch of salt. Stir regularly, and sauté for one to two minutes.

  3. Add potatoes and mix well.

  4. Add lemongrass, ginger, kaffir lime leaves, fish sauce and broth. Mix well and simmer, covered, for 10 minutes.

  5. Add the coconut cream and corn flour slurry, stir and simmer uncovered until root vegetable pieces are almost tender. The sauce should be fairly thick.

  6. Add beans and tofu in the last 10 minutes of cooking.

  7. Remove the lemongrass pieces and ginger.

  8. Grate 1 zucchini, 1 carrot and 2 pieces of radish and transfer to a bowl.

  9. Chop up pieces of broccoli, place in a bowl and pour kettle boiled water over them just enough to cover and stir broccoli around for 20secs and drain. Add these to the grated vegetable bowl and toss around to mix.

  10. To serve, place brown rice onto a plate, grab a handful or two of the raw grated vegetable mix prepared earlier and place either on top of the rice or beside it, ladle 2-3 scopes of hot curry sauce (with potatoes and tofu) over the top of the raw vegetables.

 

This is how we have come to enjoy our curry whilst at the same time being able to incorporate raw vegetables in the one meal.  We have learnt that cooking depletes much of the foods nutrition and denatures their enzymes. So it is always better to cook less of our vegetables as possible so as to retain as much of their nutrition as possible.

    

Note: You can also add cubed eggplants to the curry half way through the cooking and thai basil just before serving, although I did not do these on hand at the time.

 

If you want to achieve a nice red/orange hue to the curry without the extra spiciness, you can blend up some dried red capsicum with a bit of water and add to the pot at step 4. I would usually do this but did not have any on hand at the time either.

 
 

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