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Tofu and coconut stirfry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

400 ml coconut milk
1 T olive oil
2 cloves garlic, crushed
1 fresh chilli, finely chopped
1 x 5 cm piece fresh ginger, finely chopped
60 g laksa paste
120 g king oyster mushrooms
Juice of 1 lime
4 dried lime leaves
2 cups good-quality vegetable stock
50 g cashews, roasted and ground
297 g tofu, cubed
200 g runner beans, sliced at a slant

Method

Heat the olive oil, garlic, chilli, ginger and laksa paste (see below) gently until fragrant in a saucepan over a medium to low heat.

Add the remaining ingredients except the tofu and coconut milk and stir until all are incorporated. Stir-fry for 3 minutes.

Add the tofu and coconut milk and heat through for 5 minutes. Serve warm.

Cook's note: Laksa paste is a curry-based soup paste from Asia. Click here for a recipe to make your own.