Thai Tofu with Vegetables Typical Thai ingredients like lemongrass, bird’s eye chillies, coconut milk and basil leaves make this tofu dish delicious This recipe is from FoodFood TV channel By Sanjeev Kapoor 13 Apr 2015 in Recipes Course New Update Main Ingredients Beancurd, lemon Grass Cuisine Thai Course Main Course Vegetarian Prep Time 6-10 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Thai Tofu with Vegetables 100 grams Beancurd 5 inch pieces lemon Grass 1 tablespoon Oil 1 medium Cucumber peeled ½ medium Green zucchini 8-10 Button mushrooms ½ medium Red capsicum 3 Bird’s eye chillies to taste Salt ¼ cup Thick coconut milk 8-10 + to garnish Fresh basil leaves A few fresh coriander leaves Juice of ¼ lemon Method Advertisment Diagonally slice lemongrass. Heat oil in a non-stick pan, add lemongrass and mix well. Halve, seed and diagonally cut cucumber into big pieces. Diagonally cut zucchini into big cubes and add to the pan and mix. Slice mushrooms and add to the pan. Roughly chop red capsicum and add to the pan and mix well. Cut beancurd into small cubes and add to the pan and mix and cook till the vegetables are lightly browned. Roughly chop bird’s eye chillies and add with cucumber and salt and mix. Add coconut milk and cook till the vegetables are soft. Add basil leaves, coriander leaves and mix well. Add lemon juice and mix well. Cook for 2-3 minutes. Transfer into a serving plate, garnish with basil leaves and serve immediately. Nutrition Info Calories 504 Carbohydrates 21.6 Protein 12.6 Fat 40.8 #Button mushrooms #Cucumber #Fresh basil leaves #Green zucchini #Oil #Red capsicum #Salt #Thick coconut milk Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article