Batch Prepping / Curry Paste

Lemongrass Tofu Stir-Fry

Serves 2


250g block extra firm tofu

10-12 stalks tenderstem broccoli

1 red or yellow pepper

1 spring onion, cut into 2.5cm chunks

1 tbsp School of Wok’s Thai green curry paste recipe

The Sauce

75-100ml coconut juice

1 tbsp fish sauce

Thai basil leaves

red chillies, finely sliced

crushed peanuts, to garnish

The Marinade

2 tsp sugar

1 tbsp fish sauce

1 tsp sesame oil

¼ tsp turmeric powder


Slice the tofu into 1cm thick slices. Mix “The Marinade” ingredients together and massage gently into the tofu.


Heat 1 tsp oil in a frying pan over a high heat and add the tofu. Sear on a high heat, and then reduce to medium heat. Flip and repeat until golden brown on both sides. Transfer from pan to dry kitchen paper to remove any excess oil.

In a large wok on medium high heat, add about 1–2 tsp of vegetable oil and fry the peppers and tenderstem broccoli until starting to colour. Add the green curry paste and continue to fry until it becomes fragrant but not browned. Turn the wok onto a high heat and add the tofu. Next, add the coconut juice, cook until the sauce is reduced by about half. Make final seasoning adjustments with fish sauce and finally, throw in the spring onion and Thai basil.

To serve: serve in a large bowl, and garnish with extra herbs, chilli and crushed peanuts.