Lemongrass Curry Tofu

Real Food for Real Kids - Lemongrass-Tofu-Curry Recipe

Makes 6 servings

Ingredients:

  • 500 g organic extra firm tofu, 0.5”diced
  • 800 ml coconut milk
  • 2 stalks celery, diced
  • 1 onion, diced
  • 1 carrot, diced
  • 1 red bell pepper, diced
  • 2 tbsp sunflower oil
  • 2 tbsp garlic, minced
  • 2 tbsp ginger, minced
  • 2 tbsp lemongrass, peeled & minced (fresh or frozen)
  • 2 tbsp mint, chopped
  • 2 tbsp thai basil, chopped
  • 2 lime leaves, chopped (fresh or frozen)
  • 3 tsp sea salt
  • 1 tsp dry chili flakes

Preparation:

  1. In a large pot, sauté garlic, ginger, lemongrass, lime leaves, onions, carrots, celery and red pepper in sunflower oil until onions are soft.
  2. Add coconut milk, salt, tofu, mint, basil, and chili flakes and bring to a boil.
  3. Simmer for 10 – 15 minutes.

Real Food Tips:

  • Get creative and try adding other vegetables in the dish. How about baby bok choy or water chestnuts?
  • Serve over a bed of steamed rice.
  • Make a double batch and freeze portions for extra busy nights – the rice too!