Thai Red Curry with Hemp Crusted Tofu
This delicious vegan curry was created especially for us by our friends Dan and Jess, a.k.a. @Vegan_Punks. It’s the perfect comfort food for if you’re feeling a bit down after scrolling the news on Twitter, or if you want to prepare a big meal for the special occasion of meeting up with your friends again.
One of the best things about hemp is its versatility. As a plant it can be used for so much from clothing and building materials to skincare and food and drink. But even within food and drink, hemp seeds go with everything, sweet or savoury. This recipe in particular uses our hemp seeds in our favourite way yet- to coat tofu! Anyone who’s experienced tofu knows that it not designed to be eaten by itself, however it absorbs flavour really well so can be a great canvas. Here, the hemp seeds and desiccated coconut create a crust around the tofu which has first been brushed with miso paste and soy sauce. Here they’re served floating in a Thai red curry, but they can also be made as a snack/starter on their own.
Whenever you decide to make it, we’re sure you’ll love the rich curry flavours and the hemp-crusted tofu that tops the whole thing off.
Serves 4, cooking time: 30 minutes.
*Bird eye red chillies are very spicy. Tailor the amount used to your taste preference, and omit if you don’t want a spicy curry.
**You can use 1 tablespoon of lemongrass from a jar in the paste if you don’t have fresh lemongrass. For the curry, use dried lemongrass if you don’t have fresh.
- For the curry paste:
- 5 red chillies (remove seeds for less heat)
- 1-2 bird eye chillies*
- 1 tbsp white miso paste
- 1 tbsp cumin powder (or seeds)
- 4 cloves garlic, peeled
- 1 stick lemongrass
- 2 shallots
- 3 kaffir lime leaves
- 1 red bell pepper
- For the curry:
- Red curry paste (whole amount)
- 1 tbsp oil of choice (hemp seed, olive etc)
- 1 stick lemongrass**
- 2 kaffir lime leaves
- 3 cups (750ml) Good Hemp Seed Milk
- 4 tbsp light soy sauce
- 2 tbsp brown sugar
- 150g baby corn – sliced in half, diagonally
- 150g sugar snap peas
- For the tofu:
- 400g firm tofu (pressed) – cut into ~1cm thick slices
- 2 tbsp white miso paste
- 1 tbsp light soy sauce
- 1/4 + 1/8 cup hemp seed hearts
- 1/4 cup desiccated coconut
Preheat the oven to gas mark 6 (200c) and line a baking tray with greaseproof paper.
Mix the miso paste and the soy sauce in a bowl. In another bowl, combine the hemp seeds and desiccated coconut.
Brush each piece of tofu with the miso paste and soy sauce mixture, then coat each side in the hemp seeds and desiccated coconut by dipping in the bowl. Place on the tray and bake for 20 minutes. Flip each piece of tofu halfway through.
Put all the paste ingredients into a blender and blitz until smooth. Alternatively use a shop bought Thai red curry paste and skip this step, but make sure to check the paste is vegan.
Place a large wok over a medium-high heat, and put 1 tbsp of oil and the full amount of the red curry paste in the wok. Alternatively use 5 tbsp of shop bought curry paste.
Fry until fragrant then add the stick of lemongrass and the kaffir lime leaves. Next pour in the hemp milk and stir well, then add in the soy sauce and sugar, then bring to the boil.
Pop in the baby corn and sugar snap peas, then reduce to a simmer and cook for 5-6 minutes, uncovered.
Remove the hemp crusted tofu from the oven. Serve the curry in deep bowls and place the hemp crusted tofu on top. Enjoy with jasmine rice for an evening meal, or without as a lighter meal. Also goes well with noodles!