Gelber Muskateller – alcohol-free

Ingredients

• 400 gFirm tofu
• 150 gLychees (pitted)
• 2 tbspYellow curry paste
• 400 mlCoconut milk
• 200 gJasmine rice
• 1 pieceRed bell pepper
• 100 gSnow peas
• 15 gFresh ginger
• 1 pieceGarlic clove
• 1 tbspLime juice
• 2 tbspSoy sauce
• 2 tbspCoconut oil
• 0,5 bunchFresh cilantro

Preparation

1. 1Prepare the jasmine rice in lightly salted water according to the package instructions.
2. 2Cut the tofu into even cubes and fry in coconut oil until golden brown on all sides.
3. 3Slice the bell pepper into strips and finely mince the ginger and garlic.
4. 4Briefly sauté the yellow curry paste in a pan, then pour in the coconut milk.
5. 5Add the prepared vegetables to the sauce and cook over medium heat for about six minutes.
6. 6Gently fold in the lychees and tofu cubes and let them heat through in the sauce.
7. 7Season the curry to taste with soy sauce and a splash of lime juice.
8. 8Serve in deep bowls with the rice and garnish with fresh cilantro.