Crispy Tofu and Roast Veggie Thai Green Curry by Sneh Roy
Crispy Tofu and Roast Veggie Thai Green Curry by Sneh Roy
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- 1 pack of The Spice Tailor Thai Green Curry
For the tofu
- 150g firm tofu cubes
- ½ tablespoon olive oil
- ½ tablespoon cornflour
- Freshly ground pepper and sea salt flakes, to taste
For the veggies
- 120g sweet potato cut into 1 -inch square pieces
- 120g zucchini cut into 1 -inch square pieces
- 1 tablespoon olive oil
- 1 tablespoon palm/coconut sugar
- Juice of ½ lime
To garnish
- Herbs, lime wedges and chilli slices
- Preheat oven to 220C. Line a rimmed baking tray with baking paper.
- Add tofu cubes and oil to a medium bowl. Mix well. Add cornflour, salt and pepper to the tofu. Toss gently to coat the tofu thoroughly in the cornflour mix.
- Place tofu on the prepared tray.
- Add sweet potato, zucchini, oil, palm/coconut sugar and lime juice to a bowl. Mix well. Place the marinated veggies on the baking tray, ensuring there is space around the veggies and tofu. Roast in the pre-heated oven for approximately 15 minutes until tofu is crispy and veggies are starting to caramelize.
- Heat oil in a medium saucepan. Add the dry spices from The Spice Tailor Thai Green Curry kit and fry them for a few seconds until aromatic. Add the green curry paste and sauté for a few minutes. Add the coconut milk and 2-3 tablespoons of water. Add the tofu and veggies. Mix well and simmer for 5 minutes until heated through.
- Garnish with some lime wedges, chilli slices and herbs. Serve hot with steamed rice.
- 1 pack of The Spice Tailor Thai Green Curry
For the tofu
- 150g firm tofu cubes
- ½ tablespoon olive oil
- ½ tablespoon cornflour
- Freshly ground pepper and sea salt flakes, to taste
For the veggies
- 120g sweet potato cut into 1 -inch square pieces
- 120g zucchini cut into 1 -inch square pieces
- 1 tablespoon olive oil
- 1 tablespoon palm/coconut sugar
- Juice of ½ lime
To garnish
- Herbs, lime wedges and chilli slices
- Preheat oven to 220C. Line a rimmed baking tray with baking paper.
- Add tofu cubes and oil to a medium bowl. Mix well. Add cornflour, salt and pepper to the tofu. Toss gently to coat the tofu thoroughly in the cornflour mix.
- Place tofu on the prepared tray.
- Add sweet potato, zucchini, oil, palm/coconut sugar and lime juice to a bowl. Mix well. Place the marinated veggies on the baking tray, ensuring there is space around the veggies and tofu. Roast in the pre-heated oven for approximately 15 minutes until tofu is crispy and veggies are starting to caramelize.
- Heat oil in a medium saucepan. Add the dry spices from The Spice Tailor Thai Green Curry kit and fry them for a few seconds until aromatic. Add the green curry paste and sauté for a few minutes. Add the coconut milk and 2-3 tablespoons of water. Add the tofu and veggies. Mix well and simmer for 5 minutes until heated through.
- Garnish with some lime wedges, chilli slices and herbs. Serve hot with steamed rice.
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Our love of curries recently took us journeying beyond our Indian roots. We followed our favourite curries through Asia and launched a new range of our favourites. Obviously, Thai Green Curry - with its complex but harmonious flavours spanning from spicy to fragrant – led the pack.
Curries were first introduced to Thailand by Buddhist monks, travellers and settlers from India hundreds of years ago. They were then adapted to incorporate local ingredients and flavours - and, over time, evolved to be the delicious curries we recognise today.
Our Thai Green Curry incorporates classic flavours such as kaffir lime leaves, lemongrass, coriander root, galangal, green chillies and Thai basil - all balanced with sweet, creamy coconut milk.
Our Thai Green Curry is made with no nasties and we are really proud to say that it is suitable for vegetarians as there is no fish sauce or shrimp paste!
