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Garlic Tofu With Spicy Coconut Vegetables

Garlic Tofu With Spicy Coconut Vegetables

Ingredients for One

  1. 150 grams firm tofu
  2. 20 grams snow peas
  3. 0.25 bunches broccolini
  4. 30 ml coconut cream
  5. 5 grams Thai basil
  6. 0.5 cloves garlic
  7. 0.5 red chilli
  8. 0.25 bunches bok choy
  9. 0.5 tbsp cornflour - PANTRY ITEM
  10. 0.5 tbsp soy sauce - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 300 grams firm tofu
  2. 40 grams snow peas
  3. 0.5 bunches broccolini
  4. 60 ml coconut cream
  5. 10 grams Thai basil
  6. 1 cloves garlic
  7. 1 red chilli
  8. 0.5 bunches bok choy
  9. 1 tbsp cornflour - PANTRY ITEM
  10. 1 tbsp soy sauce - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 600 grams firm tofu
  2. 80 grams snow peas
  3. 1 bunches broccolini
  4. 120 ml coconut cream
  5. 20 grams Thai basil
  6. 2 cloves garlic
  7. 2 red chilli
  8. 1 bunches bok choy
  9. 2 tbsp cornflour - PANTRY ITEM
  10. 2 tbsp soy sauce - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. 900 grams firm tofu
  2. 120 grams snow peas
  3. 1.5 bunches broccolini
  4. 180 ml coconut cream
  5. 30 grams Thai basil
  6. 3 cloves garlic
  7. 3 red chilli
  8. 1.5 bunches bok choy
  9. 3 tbsp cornflour - PANTRY ITEM
  10. 3 tbsp soy sauce - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM

Prep:

  1. wash and chop bok choy
  2. wash and trim snow peas
  3. wash and thinly slice long red chillies diagonally
  4. wash Thai basil and remove leaves
  5. peel and crush garlic to a paste with a little salt
  6. rinse and trim broccolini

Method:

  1. Trim bok choy and cut into thirds. Separate leaves from stems.
  2. Cut tofu into 4cm pieces. Toss tofu in cornflour seasoned well with salt and pepper.
  3. Heat oil in a large wok over a high heat. Add tofu gently with garlic. If cooking for 4 or more, add in batches. Cook, turning occasionally, for about 5 minutes, or until golden brown. Drain on absorbent kitchen paper.
  4. Heat remaining oil in same hot wok over a high heat. Add broccolini stems and stir-fry for about 2 minutes, or until just tender. Add broccolini heads, bok choy and snow peas. Stir-fry for about 2 minutes, or until just tender. Add coconut milk, soy sauce and chilli. Stir-fry for a further 1 minute, or until hot. Stir in half the basil.
  5. Serve tofu with vegetables and remaining basil.
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