This recipe belongs to the family of stir-fried curries. They are quick and easy to prepare.
150 g tofu, cut into 6 equally sized pieces
2 tablespoons vegan red curry paste
4 tablespoons coconut cream
1 tablespoon mushroom sauce
1 teaspoon light soy sauce
1 teaspoon coconut sugar
1 kaffir leaf, very thinly sliced
60 g snake beans, cut into 3 cm lengths
½ fresh cayenne pepper, thinly sliced
Prepare a marinade by mixing the curry paste, coconut cream, mushroom sauce, soy sauce, sugar and half of the kaffir leaf. Stir in the tofu and marinate for at least 20 minutes.
Stir-fry the tofu with its marinade and the beans over medium heat for 3 to 4 minutes. Taste to adjust the seasoning. Garnish with remaining kaffir leaf and fresh cayenne pepper. Serve immediately.