Creamy Coconut Tofu Moqueca with Tomato & Black Beans
2 servings
Ingredients
| Ingredient | Quantity | Unit |
|---|---|---|
| Black Beans | 1 | tin |
| Cherry Tomatoes | 275 | g |
| Chilli Flakes | 2 | tsp |
| Coriander | 1 | handful |
| Creamed Coconut | 50 | g |
| Firm Tofu | 250 | g |
| Garlic | 3 | cloves |
| Lime | 1 | |
| Olive Oil | 2 | tbsp |
| Paprika | 2 | tsp |
| Red Pepper | 1 | |
| Salt | 1 | |
| Spring Onions | 1 | |
| Stock Powder | 1 | tsp |
Instructions
Boil the kettle. Cut the tofu down the middle into two thinner blocks, then in half again. Heat a frying pan with a drizzle of olive oil and once hot, add the tofu. Fry for 4-5 minutes on each side until golden, then set aside.
Meanwhile, chop the red pepper into thin strips. Heat a separate deep-sided frying pan with a drizzle of olive oil over a medium-high heat and add the pepper with a pinch of salt. Cook for 2 minutes.
Meanwhile, finely slice the spring onion. Cut the cherry tomatoes in half. Peel and finely slice the garlic. Add the garlic, cherry tomatoes, spring onion and black beans (drained and rinsed) to the pan with the paprika and chilli flakes. Cook for 2 minutes further.
Add the veg stock with 250ml (450ml) boiled water and stir through the coconut cream. Simmer for 4-5 minutes until thickened. Set some coriander leaves aside for garnish and chop the remaining finely.
Once thickened, season to taste and stir through the chopped coriander. Squeeze in the juice of 1/2 (1) lime and serve in bowls topped with the tofu slices. Garnish with the coriander leaves and remaining lime (cut into wedges).