Directions
- 1Gently heat 1-2 tbsp of sesame oil or any oil of choice in a pan.
- 2Pan-fry silken-firm/firm tofu slices until golden brown on both sides, flipping halfway.
- 3Remove the tofu and set aside.
- 4In the same pan, stir in 1 tbsp sesame oil, 1/2 sliced onion, 3-4 cloves of minced garlic, a grated knob of ginger, 1-2 tbsp red curry paste, and 1-2 tbsp sriracha/hot sauce.
- 5Stir the sauce ingredients together until fragrant.
- 6Add 250-300 ml coconut milk.
- 7Stir in 1-2 tsp brown sugar and 1-2 tbsp light soy sauce.
- 8Add the juice of 1/2 - 1 lemon or lime, adjusting according to preference for more zing.
- 9Once the sauce is simmering, add back your cooked tofu.
- 10Garnish with scallions and sesame seeds.
- 11Serve over rice and dive in.
Ingredients
- 1 tbsp sesame oil/any oil of choice
- 1 block silken-firm/firm tofu slices
- corn flour
- 1 tbsp sesame oil
- 0.5 onion, sliced
- 3 cloves of garlic, minced
- 1 knob of ginger, grated
- 1 tbsp red curry paste
- 1 tbsp sriracha/hot sauce
- 250 ml coconut milk
- 1 tsp brown sugar
- 1 tbsp light soy sauce
- 0.5 juice of lemon or lime
- scallions
- sesame seeds
Equipment
pankitchen towelssmall saucepan
Tips
- Coat tofu slices lightly in corn flour for a crispier texture.
- If using silken-firm tofu, press it between kitchen towels with a small saucepan on top for 10-15 minutes to drain excess water, then pat dry before slicing.
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