Spicy Tofu with Pak Choi and Spring Onions

Spicy Tofu with Pak Choi and Spring Onions
Cooking time
20 minutes
  • Ingredients
  • Directions
  • 2 tablespoons sunflower oil
  • 2 teaspoons grated fresh root ginger
  • 8 garlic cloves, roughly chopped
  • 4 shallots, finely chopped
  • 2 red chillies, deseeded and chopped
  • 8 cm (3 inch) length of trimmed lemon grass stalk, finely chopped
  • 1 teaspoon ground turmeric
  • 400 ml (14 fl oz) can coconut milk
  • 200 ml (7 fl oz) hot vegetable stock
  • 400 g (13 oz) baby pak choi, halved or quartered
  • 200 g (7 oz) mangetout
  • 400 g (14 oz) firm tofu, cubed
  • 1 tablespoon dark soy sauce
  • 1 tablespoon lime juice
  • 6 spring onions, thinly sliced
  • salt and pepper
  • small handful of Thai basil leaves
  • sliced red chillies
  • Put the oil, ginger, garlic, shallots, chopped red chillies, lemon grass, turmeric and half the coconut milk in a food processor or blender and blend until fairly smooth.
  • Heat a large nonstick wok or frying pan until hot, add the coconut milk mixture and stir-fry over a high heat for 3–4 minutes. Add the remaining coconut milk and the stock and bring to the boil, then reduce the heat to low and simmer gently, uncovered, for 6–8 minutes.
  • Add the pak choi, mangetout and tofu and simmer for a further 6–7 minutes. Stir in the soy sauce and lime juice, then season to taste and simmer for another 1–2 minutes.
  • Remove from the heat and stir in the spring onions. Ladle into warm bowls and serve scattered with Thai basil leaves and sliced red chillies.