This Thai Pudding leans on red curry to do the heavy lifting. We char the Tofu for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the red curry elements, and pat the tofu dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the firm tofu and char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the palm sugar and the rest of the red curry flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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