🍜 CREAMY RED THAI TOFU CURRY🍜 21g protein per serve This is one of my favourite weeknight meals. We’ve got golden, cornflour-crisp tofu and a creamy curry base made from red Thai paste, coconut milk and blended silken tofu. Chuck in soft peppers, pak choi and spinach for extra plant points. It’s cosy, spicy and nourishing. Save this for the next time you need an easy midweek meal x Serves 4 Ingredients For the tofu: • 450g firm tofu, torn into strips • Salt & pepper • 2 tbsp cornflour • Olive oil spray For the curry: • ½ tbsp oil • 1 thumb ginger, finely chopped • 3 garlic cloves, finely chopped • 2 tbsp red Thai curry paste • 1 red pepper, thinly sliced • 400ml coconut milk • 300g silken tofu • ½ tbsp soy sauce • 1 tsp maple syrup • Juice ½ lime • 2 pak choi, leaves separated • Handful spinach To serve: • Coriander • Cashew nuts • Steamed jasmine rice How to Make It 1️⃣ Crisp the tofu – Heat oven to 200°C fan. Season tofu with salt & pepper, toss in cornflour, and spread on a lined tray. Spray lightly with oil and roast for 30 mins, turning halfway, until golden and crisp. 2️⃣ Build the curry – Warm oil in a large pan. Fry ginger & garlic for 2 mins. Add curry paste and cook 1 min. Toss in the sliced pepper. Blend silken tofu with a splash of water. Add coconut milk, soy sauce, maple syrup and the blended tofu. Stir and simmer 10 mins. 3️⃣ Finish – Add pak choi for 2 mins, then stir in spinach until wilted. Fold through the crispy tofu and finish with lime juice. 4️⃣ Serve – Ladle the curry over jasmine rice. Top with coriander and crunchy cashews.