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Tofu and coconut stirfry

By Abigail Donnelly
4
Easy
10 minutes
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.