Ingredients - Serves 3
400g firm tofu - sliced and cubed
150g chick peas
2 carrots
1 pepper
4 baby corns
1 red chilli
1 tbsp of honey
400ml coconut milk
1 piece of star anise
Squeeze of lime juice
200ml veg stock
50g green Thai paste - we use Blue Dragon small pot
Method
Bake the tofu for 15 minutes in the oven at 180* with a drizzle of soy sauce and sprinkle of chilli flakes. Fry the chunky chopped vegetables and chick peas then add the paste and star anise. Cook for a few minutes. Add the coconut milk and stock, mix well. Cook covered for 15 minutes. Then add the tofu and lime juice and cook uncovered for 5 minutes. Serve with sticky rice.
Nutritional information (Nutritional values do not include rice.)
Approximate calories per serving: 455
C 32g
F 25g
P 25g
Fibre 8g
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