Vegetarian Egg Tofu Curry 玉子豆腐印度咖哩 (Oil-Free, Dairy Free, GF)


Adapted from Mydarlinglemonthyme

Ingredients – Serves 2

  • 1 package Egg tofu, cut into 12 equal slices

Tomato Paste:

  • 1 clove garlic, minced
  • 2 spring onions, finely sliced
  • 1 tbsp ginger, grated
  • 1 long red thai chili, de-seeded and finely chopped
  • 2-3 small tomatoes, peeled and finely chopped (1/2 can of tomatoes)
  • 1 tbsp coconut sugar/honey
  • 1 tbsp tomato paste
  • 1/4 sea salt
Curry Sauce:
  • 1/2 medium red onion, finely sliced
  • 1/2 (400ml) tin coconut milk
  • 2 kaffir lime leaves, finely shredded
  • 1/4 cup roughly chopped cilantro
  • 1/2 tbsp GF soy sauce
  • 1.5 tbsp of lime juice/juice of lime
  • 1/2 long red thai chili, deseeded and thinly sliced
  • 1 tbsp tomato paste
  • Sea Salt and Black Pepper
  • 1/4 sea salt
  • Chili, lime wedges, quinoa to serve

How to Make:

  1. To Make Tomato Paste: stir-fry spring onion, garlic, ginger, chili and cook 3-4 minutes until tender. Add in tomatoes, sugar, tomato paste, salt and cook for 6-8 minutes. Using a hand blender, puree all the ingredients until you get a fine paste.
  2. Heat up a skillet over medium heat. Add onion and stir-fry. Gently place the egg tofu in a thin layer in the pan. Cook 2-3 minutes until brown and flip to brown.
  3. In a separate bowl, mix together coconut milk, tomato paste, chili, chopped coriander, kaffir lime leaves, soy sauce, lime juice. Pour over the egg tofu.
  4. Reduce heat to simmer 15-20 minutes. Add a little water if the sauce is thickening up too much.
  5. Taste and adjust seasoning – lime, soy sauce, sugar.

Serve with quinoa, cauliflower rice, naan bread.



Zoe  &  Mia

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