Thursday, April 28, 2011

Recipe: Aromatic Vietnamese Curry with Tofu

This recipe is inspired by a dish I had in a Vietnamese restaurant in Berlin recently. The dish was called An-Do curry and the restaurant was Monsieur Vuong . This is my attempt to recreate it!

Serves 2


-2 servings of basmati rice


-1 tin coconut milk, plus same quantity again of water
-2 kaffir lime leaves
-1 lemongrass stick
-1/2 tsp ground coriander
-1 tsp soy sauce
-2 cloves garlic, chopped
-1 cm chunk of fresh ginger, chopped
-1/2 tsp black onion seeds


-50g natural peanuts (unsalted)
-1 carrot, peeled and grated
-2 spring onions, chopped
-1 red chilli, chopped
-handful of fresh coriander, chopped
-150g beansprouts

-200g natural tofu, drained and cut into cubes (tip: place the tofu in kitchen paper then under heavy books/ pan for 30 minutes to squeeze out excess water)
Sunflower oil for frying
-2 tbsp cornflour

1. Toast the peanuts in a dry pan until slightly blackened. Put to one side.

2. For the sauce, bash the lemongrass with a rolling pin (to release flavour- it's not just for fun!) then put all the ingredients in a saucepan and simmer/ reduce for 20 minutes.

3. Heat 1cm of oil in a frying pan. Sprinkle the cornflour over the tofu then fry for 2 - 3 minutes or until crispy, turning once or twice in the oil. Keep warm in the oven on a low heat.

4. Flash fry the beansprouts on a high heat for 2-3 minutes.
5. To assemble the dish, first put a serving of rice in the bottom of a large bowl and ladel over half of the sauce (remove lemongrass and lime leaves first). Then add the tofu pieces, carrot and sprinkle over the peanuts, spring onions, chilli and coriander.

No comments:

Post a Comment