Chinese curry

This Chinese curry recipe is 100% plant based and we have paired it with marinated tofu to give an amazing texture to go with the flavour. This is a great one to use up leftover veg that is looking for a home.

Ingredients: (serves 4)
•    400 grams of firm tofu, sliced into chunks
•    3 tablespoons of soy sauce
•    1 tablespoon of cornflour
•    1 teaspoon of Chinese five-spice powder
•    1 tablespoon of oil (vegetable, sesame or coconut)
•    2 onions, sliced
•    2 garlic cloves, chopped
•    3 tablespoons of curry powder
•    600 millilitres of stock
•    200 grams pineapple chunks (tinned are fine)
•    A small bowl of veg, sliced into bitesize chunks (peppers, broccoli, green beans and mushrooms are all good options)

Method:
1.    Mix together the tofu with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly.
2.    Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 5 minutes, or until softened and lightly browned.
3.    Stir in the garlic and curry powder and stir for 1 minute. Add the marinated tofu and stock and simmer for 8 minutes. Add the pineapple, whatever veg you have got your hands on. Cook for 5 minutes or until the veg is just tender and the curry has thickened.
To serve: Serve with basmati rice or egg fried rice.

Recipe created for #FoodSavvy Norfolk & Suffolk