MANGO COCONUT TOFU

Name: MANGO COCONUT TOFU
Cuisine: Thai
Ingredients: 2 tbsp sesame oil/ any oil of choice; 1 silken-firm/ firm tofu slices; corn flour; 1 tbsp sesame oil; 4 cloves garlic, minced; 1 knob ginger, grated; 2 tbsp red curry paste; 2 tbsp sriracha/ hot sauce; 300 ml coconut milk; 1 Puree of mango; 2 tbsp light soy sauce; 1 Juice of lemon or lime; heaps fresh basil; scallions; sesame seeds

Serves 1

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MANGO COCONUT TOFU

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Serves 1

Directions

1Gently heat 1-2 tbsp of sesame oil/ any oil of choice in a pan.
2Pan-fry silken-firm/ firm tofu slices until golden brown on both sides, flipping half way.
3Remove the tofu and set aside.
4In 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).
5Stir it together and once fragrant, add 250-300 ml coconut milk.
6Once 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.
7Once simmering, add back your cooked tofu with heaps of fresh basil.
8Garnish with scallions & sesame seeds, serve over rice.

Ingredients

2 tbsp sesame oil/ any oil of choice
1 silken-firm/ firm tofu slices
corn flour
1 tbsp sesame oil
4 cloves garlic, minced
1 knob ginger, grated
2 tbsp red curry paste
2 tbsp sriracha/ hot sauce
300 ml coconut milk
1 Puree of mango
2 tbsp light soy sauce
1 Juice of lemon or lime
heaps fresh basil
scallions
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.

MANGO COCONUT TOFU

Serves 1

instagram.com

MANGO COCONUT TOFU

instagram.com

Serves 1

Directions

1Gently heat 1-2 tbsp of sesame oil/ any oil of choice in a pan.
2Pan-fry silken-firm/ firm tofu slices until golden brown on both sides, flipping half way.
3Remove the tofu and set aside.
4In 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).
5Stir it together and once fragrant, add 250-300 ml coconut milk.
6Once 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.
7Once simmering, add back your cooked tofu with heaps of fresh basil.
8Garnish with scallions & sesame seeds, serve over rice.

Ingredients

2 tbsp sesame oil/ any oil of choice
1 silken-firm/ firm tofu slices
corn flour
1 tbsp sesame oil
4 cloves garlic, minced
1 knob ginger, grated
2 tbsp red curry paste
2 tbsp sriracha/ hot sauce
300 ml coconut milk
1 Puree of mango
2 tbsp light soy sauce
1 Juice of lemon or lime
heaps fresh basil
scallions
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.