Serves 1
Directions
- 1Chop all aromatics including shallots, garlic, ginger and lemongrass.
- 2Cut the tofu block into 3 filets.
- 3Marinate the tofu filets in soy sauce for at least 10 minutes.
- 4In a shallow bowl, mix desiccated coconut, cornstarch, lime zest, salt, and pepper.
- 5Coat each tofu filet in the coconut mixture, pressing gently to adhere.
- 6Pan-fry tofu in oil over medium heat until golden and crispy.
- 7Set aside the fried tofu on a paper towel to drain excess oil.
- 8In a separate pan, add oil and saute spring onion, garlic, ginger, and lemongrass until fragrant.
- 9Add turmeric and soy sauce, stir for 30 seconds.
- 10Pour in the coconut milk and stir until combined.
- 11Simmer on low heat, then stir in brown sugar and lime juice.
- 12Season the curry to taste.
- 13Serve the curry over cooked rice.
- 14Top with crispy tofu, Thai basil, sesame seeds, and a drizzle of chili crisp oil.
Ingredients
- 1 block tofu
- 3 tbsp soy sauce
- 1 cup desiccated coconut
- 0.5 cup cornstarch
- 1 zest lime
- salt
- pepper
- 2 spring onions
- 4 garlic cloves
- 1 small piece ginger
- 2 stalks lemongrass
- 2 tsp turmeric
- 1 tbsp soy sauce
- 1 can full-fat coconut milk
- 2 tbsp brown sugar
- 1 juice lime juice
- cooked rice
- chili crisp oil
- Thai basil leaves
- sesame seeds
Equipment
cutting boardknifebaking panpanserving bowl
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