Thai Tofu Panang Yorkshires

less than 30 mins

30 mins to 1 hour

Makes 18

A delicious tofu curry is used to fill lightly spiced Yorkshires for a canapé with a difference.

• 2 large onions, roughly chopped
• 5cm/2in piece galangal, peeled and grated
• 2 bird’s-eye chillies
• 4 garlic cloves
• 3 kaffir lime leaves
• 1½ tbsp dark soy sauce
• 3 tbsp fish sauce
• 1½ tbsp Thai shrimp paste
• 6 tbsp tomato purée
• 2 tbsp smoked paprika
• 1½ tbsp ground cumin
• 1½ tbsp ground coriander
• 1 tsp turmeric
• ½ tsp ground cloves
• ½ tsp nutmeg
• 1 tbsp light brown sugar (firmly packed)
• 2 tbsp peanut oil
• 600g/1lb 5oz extra-firm tofu, cubed
• ½ red pepper, quartered and thinly sliced
• ½ green pepper, quartered and thinly sliced
• 500ml/18fl oz coconut milk
• 2 tbsp fish sauce
• 1 lime, juice only
• 6 tbsp vegetable oil
• 200g/7oz plain flour
• ½ tsp sea salt
• ½ tsp ground black pepper
• ½ tsp smoked paprika
• ¼ tsp red chilli powder
• ¼ tsp cumin powder
• 200ml/7fl oz full-fat milk
• 4 medium eggs (only 200g/7oz needed)
• handful Thai basil or coriander leaves
• 3 limes, cut into wedges

1. Preheat the oven to 245C/225C Fan/Gas 9.
2. For the curry paste, put all the ingredients in a food processor and blend until smooth. If the paste is very thick, add a little water and blend again.
3. For the tofu, heat the peanut oil in a wok or a large frying pan over a high heat, add the tofu and stir-fry for 10 minutes, turning, or until browned. Add the peppers and continue to stir-fry. Add the curry paste and cook for 2-3 minutes. Pour in the coconut milk, fish sauce and lime juice. Simmer for 15-20 minutes, or until most of the liquid has evaporated, then set aside.
4. For the Yorkshire puddings, add a teaspoon of vegetable oil to each hole of a muffin tin. (You have enough batter for 18 small Yorkshire puddings.) Preheat in the oven for 10 minutes, or until the oil is smoking hot.
5. Meanwhile, in a large bowl, mix the flour, sea salt, black pepper, smoked paprika, chilli powder and cumin powder together until well combined.
6. In a separate bowl lightly whisk the milk and eggs. Add to the flour mixture and whisk until smooth. Set aside to rest in the fridge for at least a few minutes or ideally half an hour.
7. Carefully remove the hot tins from the oven and using a measuring jug pour the batter evenly into each hole. Bake for 12 minutes, or until golden-brown and risen. Remove from oven and cool in the tins for few minutes, then remove and place onto a wire rack to cool further.
8. To assemble, put the Yorkshire puddings on a serving platter. If necessary, gently push down in the middle of the Yorkshire to create a dip. Spoon a generous amount of the tofu mixture into them. Top each one with a Thai basil or coriander leaf. Arrange the lime wedges around the serving platter and serve.