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 sliced onion, 3-4 cloves of minced garlic, a knob of grated ginger, 1-2 tbsp red curry paste, and 1-2 tbsp sriracha/ hot sauce.
5Stir the sauce together and once fragrant, add 250-300 ml coconut milk.
6Then stir in 1-2 tsp brown sugar and 1-2 tbsp light soy sauce.
7Add the juice of 1/2 - 1 lemon or lime (adjust according to preference, adding more for zing).
8Once simmering, add back your cooked tofu.
9Garnish with scallions & sesame seeds.
10Serve over rice.
Ingredients
2 tbsp sesame oil/ any oil of choice
1 block 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.
Pat tofu dry with clean kitchen towels before slicing.
Adjust lemon or lime juice according to preference, adding more for zing.