Coconut Lime Crusted Tofu with Thai Curry

Serves 1
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Directions

  1. 1Chop all aromatics including shallots, garlic, ginger and lemongrass.
  2. 2Cut the tofu block into 3 filets.
  3. 3Marinate the tofu filets in soy sauce for at least 10 minutes.
  4. 4In a shallow bowl, mix desiccated coconut, cornstarch, lime zest, salt, and pepper.
  5. 5Coat each tofu filet in the coconut mixture, pressing gently to adhere.
  6. 6Pan-fry tofu in oil over medium heat until golden and crispy.
  7. 7Set aside the fried tofu on a paper towel to drain excess oil.
  8. 8In a separate pan, add oil and saute spring onion, garlic, ginger, and lemongrass until fragrant.
  9. 9Add turmeric and soy sauce, stir for 30 seconds.
  10. 10Pour in the coconut milk and stir until combined.
  11. 11Simmer on low heat, then stir in brown sugar and lime juice.
  12. 12Season the curry to taste.
  13. 13Serve the curry over cooked rice.
  14. 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