Tofu Nyonya Curry
Winter is here! We've got you covered with this vegan curry recipe that's super quick and easy to make!
185g AYAM Malaysian Nyonya Curry Paste
400g firm tofu, diced into 3cm cubes
2 medium potatoes, peeled and diced
2 carrots, peeled and diced
3 cups broccoli florets
270ml can coconut milk
½ - 1 cup water
In a large saucepan over medium heat, add 2 tablespoons curry paste and tofu, stir-fry for 2-3 min. Set aside.
Add potatoes, carrots, remaining curry paste and coconut milk. Simmer for 5-10 minutes until potatoes are fork-tender.
Add broccoli, tofu and ½ cup water. Simmer for 3-5 minutes until broccoli is bright green. Add more water for a runnier sauce.
Serve with steamed rice and naan bread.