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Heat the oil in a large non-stick pan on medium-high heat.
Add the tofu to the pan and cook for 3-4 minutes on each side, until golden brown.
Heat a separate saucepan on medium-high heat and add the curry paste, letting toast for 30 seconds then add the coconut milk and stir to combine.
Bring the mixture to a boil stiring constantly for 3-4 minutes until the sauce thickens just slightly.
Reduce to low heat, and add the soy sauce, coconut sugar, lime juice and paprika, mixing everything together. Taste and adjust seasoning if needed.
Add the cooked tofu to the pan with the curry sauce and mix together.
Serve with rice and fresh cilantro.