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Silky aubergine and golden tofu simmered in a fragrant Thai red or green curry sauce with crunchy sugar snap peas and edamame, finished with a squeeze of lime. It’s an easy, one-pan dinner ready in 30 minutes. Tofu and edamame make it high in plant protein, and the vegetables and brown rice add plenty of fibre.
1.
If using dried rice, start cooking it now, following the pack instructions (around 25–30 minutes).
2.
Heat the oil in the wok over a medium-high heat. Fry the tofu, turning, until golden on all sides (5 minutes). Transfer to a plate.
3.
Add the garlic and curry paste to the wok and cook until fragrant (1 minute).
4.
Add the aubergine and stir to coat in the paste (3 minutes).
5.
Pour in the coconut milk and 300ml water. Cover and simmer until the aubergine is soft (10 minutes).
6.
Add the sugar snap peas, edamame and tofu, and simmer until the peas are just tender (3–4 minutes).
7.
Stir in the soy sauce, fish sauce and lime juice, and season with pepper.
8.
Heat the rice pouches following the pack instructions, if using, and serve with the curry.
9.
10.
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12.
Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot all the way through. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Lower carb: Skip the rice and serve with extra green vegetables. Lower fat: Skip frying the tofu and add it straight to the curry in step 6.
Cost-saving tips
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