Cooked - Coconut Lime Crusted Tofu With Thai Curry

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Coconut Lime Crusted Tofu With Thai Curry

2.0

1 block tofu, pressed, patted dry and cut into 4 filets

2 bananas, sliced

3 tbsp soy sauce

1 cup desiccated coconut

½ cup cornstarch

1 lime, zested and juiced

Salt & pepper, to taste

2 spring onions, finely chopped, green and white seperated

4 garlic cloves, minced

1 small piece ginger, minced

2 stalks lemongrass, minced

1 tbsp tamarind paste

3 tsp turmeric

2 tbsp cumin coriander

1 tbsp soy sauce

½ tbsp msg

1 can full-fat coconut milk

2 tbsp brown sugar

Cooked rice

Chili crisp oil

Thai basil leaves

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 and banana slicesin the mixture, pressing gently to adhere.
Pan-fry tofu and bananas 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 white, garlic, ginger, and lemongrass in a little oil until fragrant (about 3 minutes).
Add turmeric, cumin coriander, tamarind, msg 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, banana, Thai basil, spring onion, and a drizzle of chili crisp oil.

Course🍽️Main Course

Diets🌱Vegan...

CategoryTofu Dish

Cuisine🇹🇭Thai

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 65 weeks ago

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