Tofu Curry & Beetroot And Rocket Salad With Mint Dressing

INGREDIENTS

500 gram firm tofu
3-4 tblsp Thai green curry paste
1 tblsp fish sauce
400 gram can coconut cream
2 tblsp lime juice
100 grams snow peas, trimmed and sliced diagonally
100 grams green beans, trimmed and sliced diagonally
¼ - ½ cup fresh basil leaves
500 grams baby beetroot, washed
2 oranges
4 cups mixed salad greens or rocket
½ cup (70gram packet) walnuts, toasted
2-3 tblsp lemon juice or wine vinegar
½ cup virgin olive or avocado oil
¼ - ½ cup torn mint leaves
1 tblsp chopped fresh tender thyme leaves

Go vegetarian for a change with this spicy Thai scented Tofu Curry and a crisp seasonal salad that can be served before or after the curry. If you prefer meat, read on to see the variations.

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METHOD

TOFU CURRY

1.  Dice the tofu into 3cm cubes. Heat a dash of oil in a medium sized pan. Brown the tofu on all sides and set aside.

2.  Add the curry paste to the pan and fry for 1-2 minutes. Add the fish sauce, coconut cream and lime juice.

3.  Return the tofu to the pan with the beans and snow peas. Simmer gently until the tofu is heated through and the vegetables are cooked.

4.  Serve the tofu with steamed rice and garnished with basil leaves.

BEETROOT AND ROCKET SALAD WITH MINT DRESSING

1.  Cook the whole beetroot in boiling water for 20 minutes or until tender. Drain and plunge into cold water and when cool enough to handle peel away the skin. (see Cook’s Tips) Cut larger baby beets in half or quarters if wished.

2.  Peel away the thick skin of the orange, removing all the bitter white pith. Cut the orange into small pieces or segment into wedges.

3.  Gently toss together the beetroot, oranges, salad leaves and chopped walnuts with the dressing and serve once dressed.

4.  Mint Dressing Combine all the ingredients in a jar and shake well. Season with a pinch of salt and pepper.

COOKS TIPS