"Put two tablespoons of oil in a large pot on a medium to high heat and, when it's hot, add the torn tofu and fry it for eight minutes, turning the pieces every now and then, until they're golden on all sides. Transfer to a plate. Pour three more tablespoons of oil into the same pan and, when that's hot, add the shallots and fry, stirring, for five minutes, until they soften and take on some colour."
"The old dish is delicious, but in 2025 I didn't want to make a paste from scratch. Instead, I wanted the funk and soul that a ready-made curry paste could give me and to use that as a springboard to fly into dinner time. A shortcut on time and ingredients, yes, but not on fun and flavour. Massaman tofu and potato curry with rainbow chard Not all vegan fish sauces are equal: Thai Taste makes a good one."
The recipe produces a vegan massaman-style curry using ready-made red curry paste as the flavour base. Extra-firm tofu is torn, fried until golden, then set aside while shallots are browned in the same pan. The paste is fried with cumin, cinnamon and bruised lemongrass to release aromatics before coconut milk, peanut butter and large potato pieces are simmered until tender. Fried tofu returns to the pot near the end with rainbow chard added for colour and texture. The dish is served with jasmine rice and optional vegan fish sauce and sliced mild red chillies to taste.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]