Name: Red tofu curry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tablespoon vegetable oil; 1 medium red onion (170g), sliced thinly; 1/3 cup (100g) red curry paste; 1 cup (250ml) coconut milk; 1/2 cup (125ml) water; 400 gram baby carrots, trimmed; 175 gram broccolini, trimmed; 200 gram fried tofu puffs, halved; 100 gram snow peas, trimmed; 1 cup loosely packed fresh coriander (cilantro) sprigs

Red tofu curry

This delicious vegetarian curry is packed full of flavour, but can be whipped up in under 20 minutes, making it the ultimate weeknight dinner.

Makes 4

Prep

Cook

10M

Total

15M

Ingredients

1 tablespoon vegetable oil

1 medium red onion (170g), sliced thinly

1/3 cup (100g) red curry paste

1 cup (250ml) coconut milk

1/2 cup (125ml) water

400 gram baby carrots, trimmed

175 gram broccolini, trimmed

200 gram fried tofu puffs, halved

100 gram snow peas, trimmed

1 cup loosely packed fresh coriander (cilantro) sprigs

Method

1.Heat oil in a medium saucepan over medium heat; cook onion, stirring, 3 minutes until softened slightly.

2.Add curry paste, coconut milk, the water and carrots to pan, bring to a simmer; cook, stirring, for 4 minutes.

3.Add broccolini and tofu puffs; cook for 2 minutes. Add snow peas; simmer for 1 minute or until just tender. Season to taste,

4.Serve curry topped with coriander.

This recipe is not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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