Thai Tofu with Vegetables

Typical Thai ingredients like lemongrass, bird’s eye chillies, coconut milk and basil leaves make this tofu dish delicious

Ingredients

Beancurd (tofu)
100 grams
Lemongrass
5 inch piecesOil 1 tablespoonCucumber peeled1 mediumGreen zucchini½ medium
Button mushrooms8-10
Red capsicum½ medium
Bird’s eye chillies3Salt to taste
Thick coconut milk¼ cup
Fresh basil leaves8-10 + to garnish
A few fresh coriander leaves
Juice of ¼ lemon

Method

Step 1

Diagonally slice lemongrass.

Step 2

Heat oil in a non-stick pan, add lemongrass and mix well.

Step 3

Halve, seed and diagonally cut cucumber into big pieces.

Step 4

Diagonally cut zucchini into big cubes and add to the pan and mix. Slice mushrooms and add to the pan. Roughly chop red capsicum and add to the pan and mix well.

Step 5

Cut beancurd into small cubes and add to the pan and mix and cook till the vegetables are lightly browned.

Step 6

Roughly chop bird’s eye chillies and add with cucumber and salt and mix. Add coconut milk and cook till the vegetables are soft. Add basil leaves, coriander leaves and mix well. Add lemon juice and mix well. Cook for 2-3 minutes.

Step 7

Transfer into a serving plate, garnish with basil leaves and serve immediately.

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