Weinhaus Neuerburg Kaseler Nies´chen Riesling Kabinett lieblich

Ingredients

• 400 gfirm natural tofu
• 500 gsweet potatoes
• 200 gsnap peas
• 2 tbspred curry paste
• 400 mlcoconut milk
• 150 mlvegetable broth
• 3 tbspcornstarch
• 4 tbsppeanut oil
• 20 gfresh ginger
• 1 piecegarlic clove
• 1 tbsplime juice
• 2 tbspsoy sauce
• 0,5 bunchfresh cilantro

Preparation

1. 1Cut the tofu into approximately 2 cm cubes, press dry with paper towels, and then coat in the cornstarch until all sides are covered.
2. 2Heat two tablespoons of peanut oil in a pan and sear the tofu cubes over medium heat for about 8-10 minutes until golden brown and crispy on all sides. Set aside.
3. 3Peel the sweet potatoes and cut into bite-sized cubes. Wash the snap peas and halve them on a bias.
4. 4Finely chop the ginger and garlic. Heat the remaining oil in a large pot or wok and toast the curry paste together with the ginger and garlic for about 2 minutes.
5. 5Deglaze with the coconut milk and vegetable broth. Add the sweet potato cubes and let simmer over medium heat for about 12 minutes.
6. 6Add the snap peas to the curry and cook for another 3-4 minutes so they retain a slight crunch.
7. 7Season the curry to taste with soy sauce and lime juice. The balance between spice, acidity, and the creaminess of the coconut milk is key here.
8. 8Serve the curry in deep bowls, top with the crispy tofu cubes, and garnish with plenty of fresh cilantro.