Tofu Curry

Ingredients

• 600 g tofu
• 4 tbsp peanut oil
• 200 g Broccoli florets
• 2 green-white eggplants (or Thai eggplants)
• Salt
• 200 g Sugar snap peas
• 1.5 cm fresh ginger
• 2 onions
• 1 Garlic clove
• 2 tbsp green curry paste
• 400 ml coconut milk
• 150 ml Vegetable broth
• a splash lime juice
• pepper (ground)
• 1 tbsp lime juice
• 2 tbsp Light soy sauce

Instructions

1. 1.

   Drain the tofu, cut into bite‑size cubes and fry in a wok with 2 tbsp peanut oil until golden brown on all sides. Remove and keep warm. Wash and trim the broccoli, divide into small florets or halve large heads.

2. 2.

   Wash, trim, cube the eggplants and sprinkle with salt. Trim the ends of the sugar snap peas. Peel the ginger and onions; finely dice the ginger and slice the onion thinly. Stir‑fry both in the remaining oil in a wok.

3. 3.

   Peel the garlic and squeeze it into the wok. Add the curry paste and stir briefly to toast. Pat the eggplant pieces dry with kitchen paper and add them to the wok. Pour in vegetable broth and coconut milk, reduce for about 5 minutes, then fold in the broccoli.

4. 4.

   Season with salt, pepper, lime juice and soy sauce. Finally add the sugar snap peas and tofu, warm through. Serve in bowls and optionally pair with basmati rice.