Satay tofu curry

As photogenic as I could get a brown curry to look

Last night I dreamt I went to Manderley again. Only I didn’t, because Sausage only allowed me to catch a few half hour slots of sleep. His bowels continue to trouble him and I had to get rid of the second vest this week. His socks survived on account of him having got only a bit of shit on them.

Let’s be honest, curries aren’t photogenic. However nice they taste, the pictures are just some chunks in liquid and no phone filter is going to fix that. That said, this curry is really good. Lots of people are sceptical about tofu but when fried well and served with bright flavours, it’s great. 

The peanut butter and coconut milk make this a rich one, so keep portions modest to avoid your own gastric complications. Go generously on the pineapple and lime juice as they create the sourness to balance the sweet creamy coconut. 

This recipe is naturally vegan. All the ingredients are available at the supermarket. 

SERVES 4

TIME 30 minutes 

INGREDIENTS 

One can of coconut milk – the £1 cans in the Caribbean food sections at the supermarket are just as good at the £1.80 branded and own brand ones

Half a jar of crunchy peanut butter 

2 cloves of garlic

2 tablespoons soy sauce or tamari

2 teaspoons ginger or ginger paste 

Pineapple – either a small tin or one of those little Dole pineapple snack pots (I use these because you get the juice and you don’t have to do battle chopping up a pineapple)

One tablespoon of honey or half a tablespoon of palm sugar/goor/jaggery 

One teaspoon chilli flakes or cayenne pepper

2 cups of frozen veg – I use green beans and butternut squash (I buy as much of my veg frozen as possible. It’s cheaper, keeps longer, and like pineapple, you don’t have to prep the squash)

One packet of firm tofu 

One tablespoon of lime juice

One teaspoon toasted sesame oil 

Coconut oil for frying 

4 servings of rice noodles 

Better in black & white?

RECIPE

Drain the tofu and chop into 2cm cubes. Heat a tablespoon of coconut oil and fry on a medium heat, turning regularly until the tofu is golden brown all over. This will take about ten minutes.

While the tofu is frying, add the coconut milk to a large saucepan, then add the other ingredients apart from the rice noodles. Simmer over a low heat for 15 minutes, stirring regularly. When the tofu is fried, add to the pan. 

When the vegetables have cooked through and the sauce is hot, prepare your rice noodles as per the packet instructions (usually to boil for less than five minutes).

Drain the noodles and top with the tofu satay. Eat one handed in front of the telly after coaxing a crying three month old to sleep. 

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