1Gently heat 1-2 tbsp of sesame oil/ any oil of choice in a pan.
2Gently heat 1-2 tbsp of sesame oil/ any oil of choice in a pan.
3Gently heat 1-2 tbsp of sesame oil/ any oil of choice in a pan.
4Pan-fry silken-firm/ firm tofu slices until golden brown on both sides, flipping half way.
5Pan-fry silken-firm/ firm tofu slices until golden brown on both sides, flipping half way.
6Pan-fry silken-firm/ firm tofu slices until golden brown on both sides, flipping half way.
7Remove the tofu and set aside.
8Remove the tofu and set aside.
9Remove the tofu and set aside.
10In the same pan, stir in 1 tbsp sesame oil, 3-4 cloves of minced garlic, a knob of grated ginger, 1-2 tbsp red curry paste, and 1-2 tbsp sriracha/ hot sauce (optional).
11In the same pan, stir in 1 tbsp sesame oil, 3-4 cloves of minced garlic, a knob of grated ginger, 1-2 tbsp red curry paste, and 1-2 tbsp sriracha/ hot sauce (optional).
12In the same pan, stir in 1 tbsp sesame oil, 3-4 cloves of minced garlic, a knob of grated ginger, 1-2 tbsp red curry paste, and 1-2 tbsp sriracha/ hot sauce (optional).
13Stir it together and once fragrant, add 250-300 ml coconut milk.
14Stir it together and once fragrant, add 250-300 ml coconut milk.
15Stir it together and once fragrant, add 250-300 ml coconut milk.
16Once it’s at a light simmer, stir in puree of 1 mango, 1-2 tbsp light soy sauce, and juice of 1/2 - 1 lemon or lime.
17Once it’s at a light simmer, stir in puree of 1 mango, 1-2 tbsp light soy sauce, and juice of 1/2 - 1 lemon or lime.
18Once it’s at a light simmer, stir in puree of 1 mango, 1-2 tbsp light soy sauce, and juice of 1/2 - 1 lemon or lime.
19Once simmering, add back your cooked tofu with heaps of fresh basil.
20Once simmering, add back your cooked tofu with heaps of fresh basil.
21Once simmering, add back your cooked tofu with heaps of fresh basil.
22Garnish with scallions & sesame seeds, serve over rice.
23Garnish with scallions & sesame seeds, serve over rice.
24Garnish with scallions & sesame seeds, serve over rice.
Ingredients
2 tbsp sesame oil/ any oil of choice
2 tbsp sesame oil/ any oil of choice
2 tbsp sesame oil/ any oil of choice
1 silken-firm/ firm tofu slices
1 silken-firm/ firm tofu slices
1 silken-firm/ firm tofu slices
corn flour
corn flour
corn flour
1 tbsp sesame oil
1 tbsp sesame oil
1 tbsp sesame oil
4 cloves garlic, minced
4 cloves garlic, minced
4 cloves garlic, minced
1 knob ginger, grated
1 knob ginger, grated
1 knob ginger, grated
2 tbsp red curry paste
2 tbsp red curry paste
2 tbsp red curry paste
2 tbsp sriracha/ hot sauce
2 tbsp sriracha/ hot sauce
2 tbsp sriracha/ hot sauce
300 ml coconut milk
300 ml coconut milk
300 ml coconut milk
1 Puree of mango
1 Puree of mango
1 Puree of mango
2 tbsp light soy sauce
2 tbsp light soy sauce
2 tbsp light soy sauce
1 Juice of lemon or lime
1 Juice of lemon or lime
1 Juice of lemon or lime
heaps fresh basil
heaps fresh basil
heaps fresh basil
scallions
scallions
scallions
sesame seeds
sesame seeds
sesame seeds
Equipment
pankitchen towelssmall saucepan
Tips
For a more crisp and golden texture, coat the tofu slices lightly in corn flour.
If using silken-firm tofu, wrap the block between kitchen towels and place a small saucepan on top for 10-15 minutes to drain excess water, then pat dry and slice.
Adjust lemon or lime juice according to preference, adding more for zing.