Coconut Lime Tofu for “c” of My A-z Series of the Best Veget

Bahan-bahan

• 1-2 tbsp sesame oil (or oil of choice), plus 1 tbsp for the sauce

• Silken-firm/firm tofu (amount not specified, but enough to slice and pan-fry)

• 1/2 onion, sliced

• 3-4 cloves garlic, minced

• Knob of ginger, grated

• 1-2 tbsp red curry paste

• 1-2 tbsp sriracha or hot sauce

• 250-300 ml coconut milk

• 1-2 tsp brown sugar

• 1-2 tbsp light soy sauce

• Juice of 1/2 - 1 lemon or lime

• Scallions, for garnish

• Sesame seeds, for garnish

• Rice, for serving

Optional Ingredients:

• Corn flour, for coating tofu

Arahan

Prepare the Tofu: If using silken-firm tofu, wrap the block between kitchen towels and place a small saucepan on top to drain excess water for 10-15 minutes. Pat dry with clean kitchen towels, then slice.

Pan-Fry Tofu: Gently heat 1-2 tbsp of sesame oil (or oil of choice) in a pan.

Optional: Lightly coat the tofu slices in corn flour for a crispier texture.

Pan-fry the tofu slices until golden brown on both sides, flipping halfway. Remove the tofu from the pan and set aside.

Sauté Aromatics: In the same pan, add 1 tbsp sesame oil. Stir in the sliced onion, minced garlic, and grated ginger.

Add Pastes & Sauces: Once fragrant, stir in the red curry paste and sriracha/hot sauce.

Simmer Sauce: Add the coconut milk and stir well. Then, stir in the brown sugar, light soy sauce, and lemon or lime juice (adjust to your preferred level of zing). Bring the sauce to a simmer.

Combine & Serve: Add the cooked tofu back into the simmering sauce. Garnish with chopped scallions and sesame seeds. Serve immediately over rice.

Nota

• This recipe promises a rich, creamy, and flavorful dish that's both cozy and comforting.

• The corn flour step is highly recommended for achieving a more crisp and golden exterior on your tofu.

• Feel free to adjust the amount of lemon or lime juice to your taste for more or less "zing."