Coconut Lime Crusted Tofu with Thai Curry
Ingredients
Coconut lime crusted tofu
- 1 block tofu
- 3 tbsp soy sauce
- 1 cup desiccated coconut
- 1/2 cup cornstarch
- Zest of 1 lime
- Salt & pepper, to taste
Thai curry
- 2 spring onions
- 4 garlic cloves
- 1 small piece ginger
- 2 stalks lemongrass
- 2 tsp turmeric
- 1 tbsp soy sauce
- 1 can full-fat coconut milk
- 2 tbsp brown sugar
- Juice of 1 lime
- Salt & pepper, to taste
To serve
- Cooked rice
- Chili crisp oil
- Thai basil leaves
- Sesame seeds
Preparation
Marinate the tofu filets in soy sauce for at least 10 minutes.
In a shallow bowl, mix desiccated coconut, cornstarch, lime zest, salt, and pepper.
Coat each tofu filet in the mixture, pressing gently to adhere.
Pan-fry tofu in oil over medium heat for 3–4 minutes per side, or until golden and crispy. Set aside.
In a separate pan, sauté spring onion, garlic, ginger, and lemongrass in a little oil until fragrant (about 3 minutes).
Add turmeric and soy sauce, stir for 30 seconds, then pour in the coconut milk.
Simmer on low heat for 10 minutes, then stir in brown sugar, lime juice, and season to taste.
Serve the curry over rice, topped with crispy tofu, Thai basil, sesame seeds, and a drizzle of chili crisp oil.
