Vietnamese Veggie Curry

For Vietnamese veggie curry, first mix the curry powder with the 5-spice powder. Dice the tofu. Mix 2 tablespoons oil with 1 teaspoon spice mixture, add tofu cubes.

Clean the lemongrass and finely chop the lower third. Peel and roughly dice the shallots, garlic and ginger. Puree everything with 2-3 tablespoons of water. Peel the potatoes and the carrots. Wash and dice the potatoes. Clean the carrots, halve them lengthwise and cut them into thin slices.

Heat 1 tablespoon of oil in a pot. Sauté the paste in it for 5 minutes, turning. Mix in the potatoes and carrots. Add remaining spice mixture and bay leaf. Pour in coconut milk and 300 ml water, bring to a boil and simmer for 20 minutes.

Meanwhile, fry the tofu in a non-stick pan, turning. Season the curry with sugar, soy sauce and salt to taste. Add the tofu, cover, and warm in the curry for 5 minutes. Serve Vietnamese veggie curry sprinkled with cilantro.

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