Cut tofu into 2cm pieces. Heat a wok or deep non-stick frying pan over medium-high heat. Add 1 teaspoon of oil and the tofu. Cook for 4 minutes, turning until golden all over. Remove to a plate.
Add remaining oil with onion and mushrooms, cook, stirring often for 3 minutes until they start to colour. Mix the curry paste with ¼ cup (60ml) of the stock and add to the wok. Cook stirring 2 minutes until aromatic.
Add the carrot and remaining stock, bring to a simmer. Cover and simmer for 5 minutes or until carrot is tender. Add beans, lentils and tofu, simmer, uncovered 3 minutes until tofu is warmed through and sauce thickened slightly. Remove from the heat, scatter over coriander. Serve with lime.
TIP: If you prefer a spicier curry, use an extra tablespoon of curry paste.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||14 g|
|- Saturated fat||2.7 g|
|Total carbohydrates||29.5 g|
|- Total sugars||12.2 g|