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Tofu Pad Pong Karee

Copy My Dinner
  • Serves: 2-4
  • Preparation: 5
  • Cooking: 25
  • Ready: 30

A delicious twist on a classic Thai dish busting with fiery flavour.


  • 250 g tofu
  • 200 g sliced mushrooms (oyster mushrooms work well)
  • 1 sliced onion
  • a small bunch of Chinese celery or a stick of regular celery (chopped finely with the leaves separated)
  • 2 chopped spring onions
  • 1 large sliced red chilli
  • a few coriander leaves
  • a few curry leaves (optional)
  • 150 ml coconut milk
  • 1 tablespoon mild/medium curry powder
  • coconut/vegetable oil
  • 1 tablespoon soy sauce


Start by frying the tofu in cubes in about 3 tablespoons of oil, you can use either soft or firm tofu here. Once the tofu has browned a little take it out of the pan and fry the mushrooms and onion in the oil until they begin to brown a little.

Then add in the chopped celery stalks, chilli and the curry leaves, if using. Fry and then add the soy sauce and curry powder. Stir fry so everything is coated in the curry then add the coconut milk and reduce to make a thick sauce.

Finally, add the celery leaves and spring onions quickly stir fry and then put on a serving plate and garnish with some coriander leaves.

Additonal notes

Recipe courtesy of Copy My Dinner

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