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Fresh and fragrant Yasai Nikko Curry š¤¤ ā£ For 1 serving:ā£ 1/3 block firm tofuā£ 1 tin of coconut milk ā£ Handful cauliflower florets (almost cooked)ā£ 4 broccolini stems (almost cooked)ā£ Handful mangetout/green beansā£ Small handful of bean sprouts ā£ 2-3 spring onions ā£ 3 tsps turmericā£ 2 cloves of garlic (finely grated)ā£ A couple of coriander stalksā£ A few drops of Maggi liquid seasoning/soy sauce ā£ 1 inch piece of ginger (finely grated)ā£ 1 tbsp sesame oil ā£ 1 tsp smoked paprika ā£ 1 tsp vegetable bouillon powderā£ ā£ Add a splash of oil to a pot and throw in the garlic, ginger and turmeric. Stir for a couple of minutes until the garlic starts to become translucent. Pour in the coconut milk and add the bouillon powder and Maggi seasoning (or soy sauce!). Leave to simmer on a low heat. ā£ ā£ In a small bowl, add 1 tsp of paprika and 1 tbsp of sesame oil and stir to mix. Chop the tofu into large chunks and add to another bowl. Pour in 3/4 of the oil mix along with 1 tsp of turmeric and mix until the tofu chunks are fully coated. Tip the contents of the bowl into the hot wok and stir fry until the tofu starts to colour. ā£ ā£ Heat up a wok until smoking and throw in the cauliflower. Leave it to sit until it starts to take on a bit of colour. Toss around a bit. Repeat this with the other veg and put to one side. ā£ ā£ Pour the coconut broth into a bowl and then add the tofu and veg. Top with coriander and drizzle on the rest of the oil/paprika mix. Enjoy! . . . . . . #REPOST @everythingicookandeat . . . . . #veganfoodshare #veganrecipeshare #vegancurry #veganindianfood #veganindian #veganinspiration #indianvegan #vegansofig #whatveganseat #vegancommunity #noodles #tofurecipes #vegandinner #vegandinnerideas #veganmeals #veganmealideas #theveganescape