Crispy Coconut Tofu with Lemongrass Curry
Serves
2
Prep Time
5 minutes
Cook Time
25 minutes
Ingredients
For the tofu:
10.6 oz (300 g) firm tofu
3 tbsp tamari sauce
6 tbsp unsweetened shredded coconut
1 oz (30 g) cornstarch
10.6 oz (300 g) firm tofu
3 tbsp tamari sauce
6 tbsp unsweetened shredded coconut
1 oz (30 g) cornstarch
For the lemongrass curry:
3 green onions, sliced
4 cloves garlic, sliced
2 in (5 cm) root ginger, grated
1 Thai chili, sliced
1 tbsp fresh lemongrass, minced
2 tsp ground turmeric
1 tbsp tamari sauce
14 oz (400 g) can lite coconut milk
2 tsp coconut sugar
3 green onions, sliced
4 cloves garlic, sliced
2 in (5 cm) root ginger, grated
1 Thai chili, sliced
1 tbsp fresh lemongrass, minced
2 tsp ground turmeric
1 tbsp tamari sauce
14 oz (400 g) can lite coconut milk
2 tsp coconut sugar
Nutrition
(Per Serving)
Calories
709
Fats
45 g
Protein
19 g
Carbs
57 g
Instructions
- Cut tofu into slices, coat in tamari sauce, and set aside.
- Add 1 tablespoon of olive oil into a skillet and sauté green onions, garlic, ginger, chili, and lemon grass for 1 minute.
- Add turmeric and tamari and stir to combine. Add coconut milk, bring to a boil, then reduce to a simmer and add sugar. Simmer for 10 to 15 minutes to thicken the sauce.
- Place coconut and corn starch in a shallow bowl and stir to combine. Cover marinated tofu in coconut mixture.
- Heat another tablespoon of olive oil in a separate skillet over medium-high heat and saute tofu for a few minutes on each side until golden and crispy.
- Serve cooked rice into bowls. Top with lemongrass curry and coconut crusted tofu. Garnish with cilantro and sesame seeds.