Green veggie curry with tofu
Thai-style curry dishes are known for their incredibly intense flavor and aroma. In this vegetarian version, we use crispy fried tofu, juicy sweet pineapple, and classic spices that give this dish a unique character.
Preparation: 1h
Medium
Preparation: 1h
Medium
Ingredients:
- 60 g coconut oil
- 100 g lime
- 30 g coriander leaves
- 13 g sugar, brown
- 30 g soy sauce
- 20 g ginger root
- 50 g tamarind paste
- 50 g green curry pasta
- 360 g tofu
- 30 g lemongrass
- 200 g Pineapple
- 20 g garlic
- 6 g salt
- 160 g Pepper, green
- 400 g condensed coconut milk
- 130 g leek
- 150 g broccoli, green, raw
- 200 g Cauliflower
- 30 g potato starch
- 10 g fish sauce
- 150 g Pak choi
Method of cooking:
- Place a bowl on the lid of the mixing bowl. Reset the scale and weigh 360 grams of tofu cut into large 2 cm cubes in it.
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