Veggie / Vegan Recipe

Last Saturday I ran a ‘Creative Vegetarian Cooking’ course at my kitchen.  This dish was really popular and uses the greens we have available the moment.  Don’t do too much chopping to the greens as you’ll want chunks to dip into the peanut sauce.   It’s important to get flavour and texture into the tofu as it’s not much fun otherwise.

I’m getting a bit lax with the camera but even though there’s no photos – make this, it’s yum!



For 2


1 packet / 200g firm tofu

2 tbsp thai green curry paste

½ fresh green chilli, finely chopped

dash soya sauce

Peanut Sauce

1*400ml tin coconut milk

6oz / 170g crunchy peanut butter

3oz / 75g soft brown sugar

1oz / 28g thai red curry paste (check for shrimp in ingredients)

1 pinch sea salt

½ cup / 125ml water

2 tbsp  cider vinegar

Seasonal Greens (for example)

4 spring onions, large diagonal slices

2 cloves garlic, crushed

1 inch ginger, peeled & finely grated

1 bulb fennel, sliced

½ head broccoli, broken into florets

1 handful mangetout peas

soya sauce to season

Sunflower oil for frying

Fresh coriander to garnish


  1. Tofu:
    1. Cut into small cubes, toss in the curry paste, chilli and soya sauce and leave to marinade in a container in the fridge for a few hours or overnight.
  2. Peanut Sauce:
    1. Place all the ingredients in a saucepan and heat over a low-medium heat, stirring all the time.  Simmer gently for 15 minutes or so.  Pour into a bowl and set aside.  (Will keep in the fridge for weeks)
  3. Cooking Tofu:
    1. To cook the tofu, heat 2 tbsp sunflower oil in a frying pan.  Fry the tofu in hot oil for 3-4 minutes, until golden and crispy.
  4. Seasonal Greens:
    1. At the same time, heat ½ tbsp sunflower oil in a wok and stir fry all the greens quickly over a high heat.  Season with a splash of soya sauce.
  5. Serve the tofu on a bed of brown rice with the peanut sauce and stir-fried greens on the side.  Garnish with chopped coriander.

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