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, 1/2 onion (sliced), 3-4 cloves of garlic (minced), a knob of ginger (grated), and 1-2 tbsp red curry paste and 1-2 tbsp sriracha/ hot sauce.
- 5Stir it together and once fragrant, add 250-300 ml coconut milk.
- 6Then stir in 1-2 tsp brown sugar, 1-2 tbsp light soy sauce, and juice of 1/2 - 1 lemon or lime.
- 7Once simmering, add back your cooked tofu.
- 8Garnish with scallions & sesame seeds.
- 9Serve over rice and dive in.
Ingredients
- 2 tbsp sesame oil/any oil of choice
- silken-firm/firm tofu slices
- corn flour
- 1 tbsp sesame oil
- 0.5 onion, sliced
- 4 cloves garlic, minced
- 1 knob ginger, grated
- 2 tbsp red curry paste
- 2 tbsp sriracha/hot sauce
- 300 ml coconut milk
- 2 tsp brown sugar
- 2 tbsp light soy sauce
- 1 lemon or lime juice
- scallions
- sesame seeds
- rice
Equipment
pankitchen towelssmall saucepan
Tips
- Coat tofu slices lightly in corn flour for a more crisp and golden texture.
- 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 to preference, adding more for zing.
Related recipes
Kulma de pollo
Thai · Sauce & Condiment
Braised Salmon Steaks
Thai · Sauce & Condiment50m
MANGO COCONUT TOFU
Thai · Sauce & Condiment
Pineapple Chicken Afritada
Thai · Sauce & Condiment
Butter Tofu
Thai · Sauce & Condiment
Sốt Nướng Riềng Mẻ
Thai · Sauce & Condiment5m
Khmer Kroeung
Thai · Sauce & Condiment
XỐT THÁI ĐA NĂNG
Thai · Sauce & Condiment
Fragrant Coconut Chicken and Sweet Potato
Thai · Sauce & Condiment16m
Bún bò xào
Thai · Sauce & Condiment
Sốt Bơ Mắm Hành (Butter Fish Sauce Scallion Sauce)
Thai · Sauce & Condiment7m
Bangkok Crab Cakes with Spicy Dip
Thai · Sauce & Condiment18m