Tofu Curry

Ingredients

• 250 g wide rice noodles
• 25 g Ginger (1 piece)
• 5 shallots
• 4 Garlic cloves
• 2 stalks lemongrass
• 2 red chilies
• 1 bunch cilantro
• 4 lime leaves
• 6 stems Thai basil
• 400 g firm tofu
• 300 g large zucchini (1 large zucchini)
• 150 g baby corn
• 1 tbsp Rapeseed Oil
• 1 tsp turmeric
• 400 ml coconut milk (9% fat)
• 250 ml classic vegetable broth
• 1 tbsp soy sauce
• 0.5 lime
• Salt
• Pepper

Instructions

1. 1.

   Soak rice noodles according to package instructions in hot water. Drain in a sieve and let them dry.

2. 2.

   Peel and finely chop ginger, shallots, and garlic. Trim, wash, and cut lemongrass into small pieces. Halve chilies, remove seeds, wash, and chop.

3. 3.

   Wash cilantro and lime leaves, shake dry, and finely chop separately. Wash basil, shake dry, and pluck the leaves.

4. 4.

   Cut tofu into roughly 3 cm cubes.

5. 5.

   Peel and wash zucchini and corn, cut both lengthwise. Slice zucchini into thin rounds.

6. 6.

   Add ginger, shallots, garlic, lemongrass, and chili with cilantro to a stand mixer. Add oil, turmeric, and half the coconut milk; blend into a fine paste.

7. 7.

   Heat a wok, pour in the spice paste and stir-fry for 3–4 minutes over high heat. Add remaining coconut milk, broth, and lime leaves. Bring to a boil and simmer over medium heat for 10 minutes.

8. 8.

   Add zucchini and corn; cook for 6–7 minutes. Add tofu and rice noodles, cooking another 1–2 minutes.

9. 9.

   Squeeze half a lime, measure out 1–2 tbsp of juice, and stir into the curry with soy sauce. Season with salt and pepper, garnish with basil, and serve.