Curried tofu and green beans
( SERVES 4 )
2 tbsp rice-bran oil 2 large onions, coarsely diced 350g firm tofu, cut into 2cm cubes 2 tbsp red curry paste (available from supermarkets and Asian food stores) 400g can chopped tomatoes 300g green beans,
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|2 tbsp||Rice bran oil|
|2||Onions, large, coarsely diced|
|350 g||Tofu, firm, cut into 2 cm cubes|
|2 tbsp||Red curry paste|
|400 g||Tomatoes, chopped|
|300 g||Green beans, trimmed and halved crossways|
- Heat a wok, pour in a little oil, add the onion and cubed tofu, then toss and stir-fry for three to five minutes over high heat until golden brown. Remove onion and tofu to one side.
- Add curry paste (available from supermarkets and Asian food stores) to the wok and stir-fry for one minute. Stir in the tomatoes and bring to the boil. Add the green beans and return tofu and onions to the pan.
- Simmer for five minutes, then remove from the heat and serve.