Smoky Red Curry with Cumin Baked Tofu
Ingredients
Curry
- 1 white onion, diced
- 5 garlic cloves, minced
- Medium piece of ginger, minced
- 2 medium tomatoes, diced
- 2 tbsp red curry paste
- 1 can full fat coconut milk
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp smoked paprika
- 2 tbsp tomato paste
- Juice of 1 lime
Tofu
- 1 block tofu (drained, pressed, patted dry, crumbled)
- 2 tbsp dark soy sauce
- 1 tbsp garlic powder
- 1 tsp cumin
- Salt & pepper to taste
- 1 tbsp tomato paste
- Neutral oil
Serving
- Steamed rice
- Chili crisp
- Fresh cilantro
Preparation
Preheat oven to 200C.
Toss crumbled tofu with soy sauce, garlic powder, cumin, tomato paste, salt, pepper and a drizzle of oil. Spread on a lined tray. Bake for 25–30 minutes until golden and crisp.
In a pan, sauté onion in oil until soft. Add garlic and ginger, cook for a minute.
Stir in curry paste, tomato paste, cumin, coriander and smoked paprika. Let it sizzle.
Add tomatoes, cook down a few minutes. Pour in coconut milk and bring to a gentle simmer.
Add baked tofu and lime juice. Let it all mingle for 5 minutes.
Serve with rice, chili crisp, and lots of cilantro.
