Thai Silken Tofu Salmon Curry

Ingredients

• 150 g Salmon fillet (skin-on or skinless, cut into bite-sized chunks)
• 300 g Silken tofu (one standard block, divided for the sauce and the curry)
• 0.5 Aubergine (small eggplant, diced into cubes)
• 5 pieces Puffed tofu (also known as tofu puffs, halved)
• 1 tbsp Chilli oil (for cooking and finishing)
• 2 cloves Garlic (for the sauce)
• 1 Green chilli (adjust to heat preference)
• 1 stalk Lemongrass (tender inner core only, finely chopped for blending)
• 0.25 cup Coriander leaves (fresh cilantro for the sauce)
• Fresh Dill (for garnish)
• 1 stalk Spring onions (sliced for garnish)

Steps

1. 1

   Prepare the silken tofu sauce base: In a blender or food processor, combine half of the silken tofu block, the garlic cloves, green chilli, finely chopped lemongrass, and coriander leaves. Blend until completely smooth and creamy. This will serve as your high-protein replacement for coconut milk.

2. 2

   Heat a skillet or wok over medium-high heat with a drizzle of chilli oil. Season the salmon chunks with a pinch of salt and sear them until golden brown on all sides. Remove the salmon from the pan and set aside to ensure it doesn't overcook.

3. 3

   In the same pan, add another splash of chilli oil if needed and sauté the diced aubergine (eggplant) until it begins to soften and take on some color, about 4-5 minutes.

4. 4

   Pour the blended silken tofu sauce into the pan with the aubergine. Add the puffed tofu pieces and the remaining half of the silken tofu (broken into chunks). Stir gently to combine.

5. 5

   Lower the heat to a simmer. Let the curry cook for 3-5 minutes until the aubergine is tender and the puffed tofu has absorbed some of the sauce. If the sauce is too thick, add a splash of water or vegetable broth to reach your desired consistency.

6. 6

   Gently fold the seared salmon back into the curry just to warm it through.

7. 7

   Plate the curry and garnish generously with fresh dill, sliced spring onions, and an extra drizzle of chilli oil for heat and color.

Notes

The creator emphasizes that this is a non-authentic, budget-friendly version of Thai curry using available ingredients. Replacing coconut milk with silken tofu significantly increases the protein content while maintaining a creamy texture. For the lemongrass, ensure you only use the soft white part of the stalk to avoid a woody texture in the sauce.

Nutrition per serving

• Main Dish
• High Protein
• Dairy-Free
• Thai-Inspired
• Salmon
• Tofu
• Healthy
• Budget-Friendly