Tofu is not always thought of lovingly by meat easters, but this protein-packed white bean curd is the mainstay for many Asian families as well as vegetarians. Firm tofu is ideal for curries, kebabs and casseroles while soft tofu is great for scrambling or making into desserts. Tofu can also be bought pre-marinated to add instant flavour to meals.

Ingredients

• 500 grams firm tofu
• 3-4 tablespoons Thai green curry paste
• 1 tablespoon fish sauce
• 400 gram can coconut cream
• 2 tablespoons lime sauce
• 200 grams green beans, trimmed
• 2-3 tomatoes, thickly sliced
• 2-3 fresh kaffir lime leaves, optional
• handful fresh basil and or mint leaves to garnish

Method

1. Cut the tofu into 2cm cubes and brown in a dash of oil in a medium-sized frying pan.
2. Add the curry paste to the pan and cook for 1-2 minutes until fragrant. Add the fish sauce, coconut cream, lime juice and stir to mix evenly before adding the beans, tomatoes and kaffir lime leaves, if using.
3. Simmer gently until the tofu is hot and the vegetables are cooked. Serve the tofu garnished with basil and/or mint leaves.

Cooks Tips

Dry tofu on absorbent paper before pan frying.

Tofu quickly takes on the flavour of any marinade that it is coated with. Make sure there is only enough marinade to coat it - too much and the tofu will over-absorb any liquid and fall apart.

Leftover tofu needs to be covered in water and kept in an airtight container in the refrigerator.