Coconut Crusted Tofu Fillet with a Lemongrass Curry

• total time: 3 minutes

Ingredients

Half a block of firm tofu

3 tbsp soy sauce

1 cup dedicated coconut

1/2 cup corn starch

Salt and pepper

Veg oil

For the lemongrass curry

3 spring onions

4 cloves garlic

1 thumb piece ginger

1 Thai chilli

1 tbsp fresh minced lemongrass

2 tsp turmeric

1 tbsp soy sauce

1 can coconut milk

2 tsp palm sugar or normal sugar

Cooked rice

Crispy Chilli oil

Fresh Coriander

Directions

Cut your tofu into slabs and coat them in the soy sauce and set aside.

Fry off the aromatics in the lemongrass curry in some oil, add in the turmeric and soy sauce and stir. Then go in the with coconut milk and bring to a boil then reduce and add the palm sugar.

Cover the marinaded tofu in the dedicated coconut/corn starch mix, then shallow fry in some veg oil for a few minutes either side until golden.

Serve up your cooked rice, top with the lemongrass curry and the coconut crusted tofu fillet. Top with crispy chilli oil, coriander and sesame seeds and enjoy!!

Notes

@nomeatdisco