Summary

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

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Instructions

1. 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.
2. Add broccoli and carrots and sauté a little with the lid closed. Also add the leek and sprouts to the pan and fry.
3. 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.
4. Season with salt and sugar and add a little coconut milk if necessary. Serve fragrant jasmine rice as a side dish.