Grapeseed or ricebran oil for frying
225g firm tofu, cut into cubes
2 onions chopped
2 cloves garlic chopped
1 fresh red chilli, deseeded and sliced 3 sticks of celery diagonally sliced
225g mushrooms thickly sliced 1 red pepper cut in strips
3 Tbsp Thai red curry paste 400ml of good quality, thick coconut milk
2 Tbsp soy sauce 225g baby spinach leaves
Method – Heat a small portion of oil in a preheated wok until very hot (about 180 degress) and then add the tofu cubes in batches to cook for 4-5 minutes until crisp and brown. Removed and drain on kitchen paper.
Next stir fry the onions, garlic and chilli for 1-2 minutes until they start to soften. Add the celery, mushrooms and red pepper and stir fry for 3-4 minutes.
Stir in the curry paste and coconut milk and gradually bring tot he boil. Add the soy sauce and then the spinach. Cook, stirring constantly until the spinach has wilted. Serve immediated and top with the tofu.