Ingredients
- 200g Vivera Quick Marinating Firm Tofu
- 3 tbsp tikka or madras curry paste
- 1 tsp cornflour
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2cm piece of ginger, grated
- 400g tin chopped tomatoes
- 25g creamed coconut, chopped
- ½ lemon or lime, juiced
- 3 tbsp coriander, chopped
Method
Step 1
Cut the tofu into 24 rectangular pieces (about 3cm x 1.5cm) and pat dry with kitchen towel. In a shallow bowl, mix the curry paste and cornflour. Add the tofu, turn to coat and leave to marinate for 5 mins.Step 2
To cook in an air fryer, preheat to 190°C. Lift the tofu from the bowl, reserving the leftover paste, and place in the airfryer basket. Cook for 8-10 mins, until golden. Alternatively, cook the tofu under a hot grill for 8-10 mins, turning occasionally.Step 3
Meanwhile, heat the oil in a wok or large pan over a medium heat. Add the onion and cook for 5 mins until soft. Scrape in any remaining curry paste, then add the ginger, chopped tomatoes and creamed coconut.Step 4
Pour in 200ml water, bring to the boil, then reduce the heat and simmer for 6 mins, stirring occasionally, until the sauce has thickened.Step 5
Stir the cooked tofu into the sauce. Add the lemon or lime juice, season to