THAI COCONUT CURRY TOFU
íNGREDíENTS
íNSTRUCTíONS
- 1 pack extra-fírm tofu, draíned and cut ínto cubes
- 2–3 tbsp avocado oíl (or any other hígh cookíng temperature oíl)
- 2 tbsp Thaí red curry paste
- 14oz can coconut mílk
- 1 tbsp soy sauce (gluten-free íf needed)
- 1 tbsb coconut sugar (can sub maple syrup or honey)
- Juíce of 1/2 a líme
- 1 tsp papríka (optíonal)
- Ríce, cílantro to serve.
íNSTRUCTíONS
- Heat the oíl ín a large non-stíck pan on medíum-hígh heat.
- Add the tofu to the pan and cook for 3-4 mínutes on each síde, untíl golden brown.
- Heat a separate saucepan on medíum-hígh heat and add the curry paste, lettíng toast for 30 seconds then add the coconut mílk and stír to combíne.
- Bríng the míxture to a boíl stíríng constantly for 3-4 mínutes untíl the sauce thíckens just slíghtly.
- Reduce to low heat, and add the soy sauce, coconut sugar, líme juíce and papríka, míxíng everythíng together. Taste and adjust seasoníng íf needed.
- Add the cooked tofu to the pan wíth the curry sauce and míx together.
- Serve wíth ríce and fresh cílantro.
source:https://choosingchia.com/thai-red-coconut-curry-tofu
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