Coconut Lime Tofu
This coconut lime tofu is rich, creamy, takes minutes to make but tastes as though it’s been simmering for hours! Serve it over rice for a quick and delicious one-pan dinner
Ingredients
For the red curry paste
- 9-10 dried red chillies (you can use Kashimiri chillies)
- 3-4 cloves garlic cloves
- 4-5 kaffir lime leaves
- 1 inch galangal/ ginger
- 2 lemongrass stalks (each about 2 inches tall), finely chopped
- 1 medium-sized onion
- ½ tsp coriander powder
- ½ tsp cumin powder
- pinch of white or black peppercorns
- salt to taste
For the coconut lime tofu curry
- 1 block silken-firm tofu
- 3-4 tbsp corn flour
- 3-4 tbsp sesame oil
- ½ onion (sliced)
- 3-4 garlic cloves (minced)
- 1 knob of ginger (grated)
- 1-2 tbsp sriracha/ hot sauce
- 1-2 tbsp red curry paste (storebought or homemade)
- 250-350 ml coconut milk
- 1-2 tsp brown sugar
- 1-2 tbsp light soy sauce
- ½-1 lemon (juiced)
- scallions (for garnish)
- seame seeds (for garnish)
Instructions
For the red curry paste
- Deseed the red chillies before soaking them in warm water for 15 minutes. Drain, reserving 1-2 tbsp of the water.
- Start by blitzing the onion into a wettish paste. Doing so separately , gives us the moisture we need to blend the remaining ingredients into a smooth paste.
- Now add the red chillies along with the remaining ingredients for the curry paste, adding 1 tbsp of the reserved water if required. Blend until smooth and your homemade red curry paste is ready!
For the coconut lime tofu curry
- Wrap the block of tofu between kitchen towels (placing a small saucepan on top). Let it sit for 10-15 minutes or so to drain out the excess water.
- Then pat tofu dry with clean kitchen towels and slice it.
- Coat the tofu slices lightly in corn flour for a more crisp and golden texture.
- Gently heat 1-2 tbsp sesame oil/ any oil of choice in a pan.
- Pan-fry silken-firm/ firm tofu slices until golden brown on both sides (flipping half way).
- Remove the tofu and set aside.
- In the same pan, stir in the sesame oil, onion, garlic, red curry paste and hot sauce. Cook for a few minutes, stirring regularly until fragrant.
- Once fragrant, add 250-300 ml coconut milk , then stir in the brown sugar, soy sauce and lemon juice.
- Let the curry simmer for a few minutes for a deeper flavour.
- Then add back your cooked tofu.
- Garnish with scallions and sesame seeds - serve with rice and DIVE IN!