I feel like I say this a lot, but before I came to London, I’d never had hummus/a curry/Malibu/falafels/etc. Clearly I’ve been severely deprived my whole life–can I even call it a life if I obviously hadn’t lived it to the fullest? But I digress.
I still haven’t had falafel yet. Digressing again, I know.
Curries are one of my favourite meals, these days. I feel they’re perfect for both summer and winter: although I’ve heard you shouldn’t eat them in cold weather because they actually lower your body temperature, I still eat spicy food because it’s comforting and gives me a kick when the winter blues hit, and in the summer they combine all the flavours of heat and holidays. Know what I mean? Of course you do.
This next dish is my all-time favourite. They serve it at the Thai restaurant around the corner; I have it most times when I go there, it’s too good to pass up. If you want to make it exactly as they do in the restaurant, fry your tofu in lots of oil. Lots. I minimised the amount of oil just to watch my health and waistline. Also remember to dry and press your tofu; this is crucial! Soggy tofu just won’t fry as well as dry, firm tofu.
Enough chit chat, let’s start cooking (and eating)!
200g firm tofu
1 tbsp red curry paste
2 tbsps of any oil (I used peanut, but feel free to pick your own)
a big handful of green beans
1/2 bell pepper of any colour that you like, cut into strips
Press the tofu first of all. Take a few paper towels or some kind of cotton towel to press the moisture out of the tofu. Cut it into large square chunks.
Heat the oil in a pan. Fry the tofu until all sides are golden brown. Add the vegetables and the curry paste and fry it all for a few more minutes.
Serve and enjoy!