Tofu with a Light Curry Sauce, Roasted New Potatoes and Spinach

For the Tofu Cakes

  • 125g firm tofu (to be coarsely grated in class)
  • 1 ½ heaped tbsp coriander (to be finely chopped in class)
  • Zest of ½ lime, 1tsp juice .
  • 1/2 bunch spring onions (to be sliced into rounds in class)
  • 100g french beans (to be finely chopped in class)
  • 3/4 tbsp miso
  • 1 tsp mild curry powder
  • ½ green chilli (to be finely chopped in class)
  • ½ garlic clove (to be finely grated in class)
  • 1cm piece of ginger (peeled and to be grated in class)
  • 25g rice flour (corn flour, or any type of white flour) plus extra for dusting
  • 2 tbsp oil for frying.

For the Curry Sauce

  • 1 tbsp medium curry powder
  • ½ onion- finely chopped
  • 1 clove garlic- finely chopped
  • 1 cm fresh ginger- peeled and finely chopped
  • 1 tin coconut milk
  • ½ lime- juice
  • 2 tbsp chopped coriander
  • Salt
  • Oil

For the Potatoes

  • 200g new potatoes
  • Vegetable Oil
  • Salt and pepper

For the Spinach

  • 300g baby spinach- washed and dried
  • Salt and pepper
  • 1 tbsp Olive oil


To be prepared before the class

Equipment needed

  • Oven tray lined with parchment
  • Oven – preheated to 180 deg cel
  • Medium/ large saucepan
  • Wooden spoon
  • Colander

For the potatoes.

  1. Place peeled and diced potatoes in a pan of cold water and bring to the boil; add a further two minutes cooking time before draining.
  2. Pass through a sieve, season with salt and pepper, add oil and then place on the lined tray and bake for 25-30 minutes or until crispy.

For the spinach.

  1. Heat the oil over a high heat until it just starts to smoke, add the spinach and stir continuously until it just starts to wilt. Drain through a colander, and spread out on a tray to cool.
  2. This will be reheated during the class.


To be done during the class

Equipment needed

  • Medium size mixing bowl
  • Chopping knife
  • Small paring knife
  • Chopping board
  • Mixing spoon
  • Spatula
  • Non- stick frying pan
  • Coarse grater
  • Microplane (very fine grater)
  • Oven preheated to 180 deg cel
  • Medium size saucepan
  • Wooden spoon

For the Tofu Cakes.

  1. Combine all the ingredients (apart from the flour and oil) in a bowl, and mix thoroughly, then sprinkle in the flour and mix again. Leave to firm up for 30 minutes (ideally), then shape into 8 small flat cakes, and dust with the extra rice flour on both sides.
  2. Heat the oil in a frying pan to a medium high heat, then add the cakes. Lightly colour on both sides, then place in the oven for 5-8 minutes.

For the curry sauce.

  1. Heat 3 tbsp of oil in a saucepan until it begins to smoke, then add the ginger and garlic. Keep stirring until it begins to turn golden brown (add more oil if it begins to catch on the base of the pan. 
  2. Reduce to a medium heat and add the onion, and cook until soft and translucent. 
  3. Add the curry powder and cook out for 2 minutes. Add a little of the coconut milk, and stir thoroughly, and bring back to the boil. Then add the remaining coconut milk in two more batches.
  4. When this mix boils, turn the heat down to a simmer, and reduce until it slightly thickens. Just before serving add salt to taste, lime juice and coriander.