Coconut Lime Curry

Gently heat 1-2 tosp of 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).

Optional:

coat the tofu slices lightly in corn flour for a more crisp and golden texture.

If using silken-firm tofu, it is recommended to wrap the block 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.

Remove the tofu and set aside. In the same pan, stir in:

1 tosp sesame oil

½ onion, sliced

3-4 cloves of garlic, minced

Knob of ginger, grated

1-2 tbsp red curry paste (let me know if you want my homemade paste recipe)

1-2 tbsp sriracha/ hot sauce

Stir it together and once fragrant, add 250-300 ml coconut milk, then stir in:

1-2 tsp brown sugar

1-2 tbsp light soy sauce

Juice of ½ - 1 lemon or lime (adjust according to preference, adding more for zing)

Once simmering, add back your cooked tofu.

Garnish with scallions & sesame seeds, serve over rice.

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