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Easy Mango Tofu Red Thai curry
Easy Mango Tofu Red Thai curry

Before you jump to Easy Mango Tofu Red Thai curry recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.

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You may possibly prefer cooking with your oven, but using a microwave instead will cost you much less money. Perhaps the realization that an oven utilizes 75% more energy will encourage you to use the microwave more. When it relates to boiling water and steaming vegetables, you can save a great deal of electrical power and do the job faster with countertop appliances rather than a stove. You could well be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned method, but you would be wrong. A dishwasher is particularly effective when it’s full before a cycle is started. Don’t dry the dishes using heat, use the cool dry or air dry options to increase the money you save.

As you can see, there are plenty of little things that you can do to save energy, as well as save money, in the kitchen alone. Efficient living is something we can all accomplish, without difficulty. It’s about being sensible, more often than not.

We hope you got insight from reading it, now let’s go back to easy mango tofu red thai curry recipe. You can cook easy mango tofu red thai curry using 13 ingredients and 18 steps. Here is how you do it.

The ingredients needed to cook Easy Mango Tofu Red Thai curry:
  1. Get mango
  2. Use tofu
  3. Provide coconut milk
  4. Use onion
  5. Provide courgette
  6. Provide red pepper
  7. Provide green beans
  8. Provide Garlic
  9. You need ginger
  10. Get red Thai curry paate
  11. You need soy sauce
  12. Use vegetable stock
  13. Provide lime
Steps to make Easy Mango Tofu Red Thai curry:
  1. I like to start by getting the ingredients out. You could swap vegetables in for what you have in the fridge and the red curry paste that you like the most.
  2. Wrap the tofu in kitchen roll like a little present and then place between two plates.
  3. Use cans to squeeze the water out of the tofu. Leave the tofu whilst you chop the vegetables - the longer you leave it the better the tofu will be.
  4. Prepare the mango first. You need to feel for the pip and cut halves of the mango off either side of the seed.
  5. You will be left with three parts - two halves and the centre section. Cut a small grid into each half and…
  6. … ‘hedgehog’ the mango. Chop off the cubes and put aside into a bowl.
  7. Prepare the remaining ingredients. Chop the onion, garlic and ginger. Half-moon the courgette, and cut the green beans and pepper into bit size chunks.
  8. Preheat a pan and add the tofu - it should sizzle when it hits the pan.
  9. Squeeze the tofu so it squeaks. As you prepare the curry the tofu can sizzle away. Keep an eye on it and flip it halfway through.
  10. Fry the onion in the oil for 3 minutes until soft.
  11. Sauté the vegetables for 3 minutes or so.
  12. By now the tofu will look similar to this - it’s close to finished. Once it’s cooked, remove from the heat and put aside.
  13. Add the garlic, chilli, ginger and curry paste to the curry.
  14. Stir everything in. It will begin to smell amazing!
  15. Once everything is stirred in add the coconut milk and soy sauce. Reduce to a simmer and add the mango…
  16. … and add the tofu.
  17. Simmer the curry away for 5 to 8 minutes - until the mango is tender. Once it is ready turn off the heat and add the juice of half a lime.
  18. Serve over brown rice or in a bowl. Yummy!

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