Thai Curry With Jasmine Rice And Tofu

Here's a great Thai delicacy to enjoy! Thai curry with jasmine rice and tofu is quick and easy to prepare, so it's always a great go-to meal. The recipe comes from Surdham Göbs Kochbuch Vegane Superfoods.


Jasmine Rice
  • 200 g jasmine rice
  • 4 tablespoons sesame oil toasted
  • Salt
Curry paste
  • 30 g ginger
  • 6 stalks lemon grass
  • 10 kaffir lime leaves
  • 2 lemons for juice
  • Salt
  • ½ bunch coriander fresh
  • ½ bunch Thai basil or Italian basil
  • 3 carrots
  • 1 sweet potato
  • 1 red bell pepper
  • 120 g sugar snap peas
  • ¼ cauliflower
  • ¼ Chinese cabbage
  • 600 ml coconut milk
  • Salt
  • 200 g tofu
  • 2 tbsp sunflower oil
  • 50 g mung bean sprouts
  • 50 g bean sprouts


Jasmine Rice
  • Wash the rice and drain well. Bring the rice with 320 ml of water to a boil and cook for 10 minutes.

  • Remove from heat and allow to swell covered for 10 minutes. Remove the lid, stir the rice and sprinkle with sesame oil and salt.

Curry paste
  • Peel the ginger root and combine with the remaining ingredients (except the herbs) with 50 ml of water in a blender until finely blended. Then briefly cook the herb puree.

  • Peel the carrot and cut into thin slices. Peel the sweet potato and cut into thin sticks. Clean, wash and cut the peppers into thin strips lengthwise.

  • Shell the sugar snap peas. Divide the cauliflower into small florets. Cut the cabbage into strips.

  • In a medium saucepan, heat the coconut milk. Add the prepared vegetables (except Chinese cabbage) and the curry paste to the boiling coconut milk.

  • Boil the curry briefly, then stir in the cabbage. Remove from the heat and season to taste with salt.

  • Cut the tofu into slices and fry in a pan of hot oil on both sides with a little salt. Then keep the tofu on a low heat until nice and crispy.

Additional information

To serve, add the rice in a separate bowl. Place the curry in a deep plate or shallow bowl, place the tofu sideways into the curry and garnish with sprouts.