Crispy slices of coated tofu in a creamy coconut-lime sauce flavoured with fragrant coriander, garlic, ginger and chilli - best served with steamed basmati and wok fried greens...
SERVES: 2 PEOPLE | PREP TIME: 10 MINS | COOK TIME: 25 MINS
INGREDIENTS
FOR THE CRISPY TOFU
450g block firm tofu
1/4 cup cornflour
1 tsp garlic powder
1 tsp paprika
1/4 tsp sea salt
1/4 tsp ground black pepper
4 tbsp olive oil
FOR THE CREAMY COCONUT-LIME SAUCE
1 white onion, finely chopped
2 cloves garlic, minced
1 red chilli, minced
1 thumb ginger, minced
Zest of 2 unwaxed limes
1 can full fat coconut milk
Juice of 2 limes
1 tbsp vegan fish sauce
Handful fresh coriander
Fresh coriander, to garnish
Red chilli, sliced, to garnish
Lime slices, to garnish
Steamed basmati rice, to serve
Wok fried greens, (tender stem broccoli, spring onions, green beans etc.) to serve
METHOD
1. Press the tofu for at least 4 hours until completely firm then slice down the middle lengthways. In a shallow bowl, mix together the cornflour, garlic powder, paprika, salt and pepper until well combined. Place the two tofu slices in the cornflour mix and coat well on all sides.
2. Heat the olive oil in a pan on a medium heat then place the tofu in and fry lightly until golden in colour on all sides. Slice diagonally into even sized strips then place on a lined baking tray and in a pre-heated oven at 180 degrees celsius for 20 minutes.
3. For the coconut-lime sauce, soften the onion and garlic in the same pan used to cook the tofu, adding in another splash of oil if necessary. Once cooked down, add in the chilli and ginger and continue to fry.
4. Grate in the lime zest, stir through then pour in the coconut milk. Bring to a gentle simmer and cook for 10 minutes, stirring constantly. Reduce the heat then squeeze in the lime juice and add in the fish sauce, then stir to combine.
5. Serve the rice, then place the crispy tofu on top. Finally, scatter the fresh coriander into the coconut-lime sauce, stir it through then spoon it over the crispy tofu. Alternatively, run the sauce through a sieve for a smoother consistency.
6. Garnish with more fresh coriander, sliced red chilli and lime, and serve with wok fried green vegetables on the side - enjoy!
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