Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g tofu, rouhly diced
- 500 g broccoli, cut into florets
- 3 carrot (s), thinly sliced
- 1 leek, cut into rings
- 250 g bean sprouts
- 250 ml coconut milk
- 2 teaspoon curry paste, red
- 3 kaffir lemon leaves, chopped
- some ginger, freshly grated
- sugar
- some flour
- salt
- Oil, neutral
Print Recipe
Pin Recipe Instructions
- Salt the tofu cubes and turn them in a little flour so that the tofu is covered on all sides. Heat a little oil (1 - 2 tablespoons are enough) in a large pan and fry the tofu in it.
- Add broccoli and carrots and sauté a little with the lid closed. Also add the leek and sprouts to the pan and fry.
- Mix the coconut milk with the curry paste vigorously so that the curry paste almost dissolves and the coconut milk turns pink. Add these, 2-3 lemon leaves and the ginger to the pan with the vegetables and bring to the boil.
- Season with salt and sugar and add a little coconut milk if necessary. Serve fragrant jasmine rice as a side dish.
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