Thai Tofu Stir Fry
I have really fond memories of the first time I ate tofu on a family holiday to Malaysia. I’m really pleased to see that here in Oman tofu is everywhere, who knew there were so many different types, for this recipe I use a firm tofu, it makes a great substitute for chicken.
10 Minutes Prep
10 -15 Minutes Cooking
- 1 tbsp Sesame Oil
- ½ Large Onion sliced
- 1 tbsp of your favourite Thai curry paste I used Red Thai paste for this if you like a more mild flavour yellow or green Thai paste work just as well
- 6-8 mushrooms quartered
- ½ Red Pepper sliced
- ½ Green Pepper sliced
- 4-6 Okra chop the tops off discard, and sliced in half
- 1 Courgette – Spirialized or ribboned
- 400g Tofu diced
- 2 tbsp Soy Sauce
- ½ lemon
Heat the sesame oil in a wok on a medium heat then add the onions and sauté until soft. Add the Thai curry paste and cook gentle for 1 minute to release the flavours.
Add the mushrooms and cook for 1-2 minutes.
Add a splash of water and then the rest of the ingredients except the lemon, and cook for 5 minutes. Finally add a squeeze of lemon stir and then serve.