225 gms/8 oz firm tofu, drained and cut into cubes
2 Tbsp vegetable or groundnut oil
2 onions, chopped
2 garlic cloves, chopped
1 fresh red chilli, deseeded and sliced
2 celery sticks, diagonally sliced
225 gms/8 oz mushrooms, thickly sliced ~ he used 3 button mushrooms only
115 gms/4 oz baby corn cobs, cut into half
1 red pepper, deseeded and cut into strips
3 Tbsp Thai red curry paste (he used store bought one)
400 ml coconut milk
1 tsp soft brown sugar
2 Tbsp Thai soy sauce
1 Tbsp sweet paprika (for nice color, optional)
225 gm/8 oz baby spinach leaves
Heat the oil for shallow frying in a non-stick pan. Add the tofu cubes, in batches and cook for 4-5 mins, until crisp and brown all over. Remove and drain on kitchen paper.
Heat the 2 tbsp of oil in a wok or frying pan and stir-fry the onions, garlic and chilli for 1-2 mins, until they start to soften. Add the celery, mushrooms, corn cobs and red pepper and stir-fry for 3-4 mins, until they soften yet crunchy.
Stir in the curry paste and coconut milk and gradually bring to the boil. Add the sugar, sweet paprika and soy sauce and then the baby spinach leaves. Cook, stirring constantly, until the spinach has wilted. Add tofu and remove from the fire.
Serve immediately with piping hot jasmine rice.
Recipe by Seven Spice at http://www.7spice.net/entrees-mains/vegetables-with-tofu-n-spinach/