Red Thai Curry with Crispy Tofu

Method

1. Bring the jasmine rice to a boil in a pot with 300 ml water, then reduce the heat and let the rice simmer, covered, for about 15 minutes until the water is fully absorbed. Remove from heat and let rest, covered, for another 5 minutes.
2. Press the tofu with paper towels to remove excess liquid, then cut into approximately 2 cm cubes. Heat 1 tbsp vegetable oil in a pan and fry the tofu cubes until golden brown and crispy on all sides. Remove the tofu from the pan and set aside.
3. Peel and finely chop the onion, garlic, and ginger. Core the bell pepper and cut into strips. Trim the snow peas. Drain the bamboo shoots.
4. In the same pan, sauté the chopped onion over medium heat until soft. Add garlic and ginger and fry briefly until fragrant.
5. Add the vegan red curry paste and fry, stirring, for about 1 minute until the aromas develop. Deglaze with coconut milk and stir well.
6. Add the bell pepper strips, snow peas, and bamboo shoots to the sauce and simmer for about 5-7 minutes until the vegetables are cooked but still crisp-tender.
7. Season the curry with soy sauce, lime juice, cane sugar, salt, and pepper. Add the fried tofu and heat briefly.
8. Roughly chop the Thai basil and mix it into the finished curry. Serve the Red Thai Curry with jasmine rice and garnish with lime wedges.