Tofu Curry with Green Vegetables

Ingredients

• 1 onion
• 1 Garlic clove
• 20 g ginger (1 piece)
• 1 Green Chili Pepper
• 500 g broccolini
• 500 g Green Asparagus
• Salt
• 2 tbsp peanut oil
• 30 g yellow curry paste (2 tbsp)
• 0.5 tsp turmeric powder
• 250 ml vegetable broth
• 200 ml light coconut milk
• 300 g Tofu
• 3 spring onions
• 1 sheet nori seaweed
• 5 g coriander (half a handful)
• 2 tsp sesame oil
• 1 tbsp light soy sauce
• black pepper

Instructions

1. 1.

   Peel and finely chop the onion, garlic, and ginger. Halve the chili pepper lengthwise, remove seeds, wash, and cut into strips. Wash the broccolini, drain, and separate into stems. Wash the asparagus, trim woody ends, peel lower third, and halve lengthwise.

2. 2.

   Heat peanut oil in a wok or large pan. Sauté onion over medium heat for 3 minutes. Add garlic, ginger, and chili strips; stir-fry for 2 minutes. Stir in curry paste and turmeric, cooking for 2 more minutes. Pour in vegetable broth and coconut milk, bring to a boil, then simmer on low heat for 10 minutes.

3. 3.

   Meanwhile, steam broccolini and asparagus in a steamer basket over boiling salted water for 10 minutes.

4. 4.

   Cut tofu into ~2½ cm cubes. Trim and wash spring onions, slice thinly into rings. Finely chop the nori sheet. Wash coriander, pat dry, and pick leaves.

5. 5.

   Heat 1 tsp sesame oil in a pan. Fry tofu for 5 minutes over medium heat; remove. In the same pan, heat remaining sesame oil. Toast nori for 2 minutes over medium heat; set aside.

6. 6.

   Season curry sauce with soy sauce and pepper. Fold in fried tofu and simmer everything together for 4–5 minutes.

7. 7.

   Serve tofu curry on a plate, garnishing with spring onions and coriander leaves. Arrange broccolini and asparagus on a side platter, garnish with nori and coriander, and serve alongside the curry.