Creamy Coconut Lime Tofu Curry

Coconut lime tofu curry with crispy tofu in creamy coconut sauce. Easy vegan dinner, quick, flavorful, and perfect for weeknights.

Recipe Source Link:https://www.mygingergarlickitchen.com/coconut-lime-tofu-curry/

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RECIPE INGREDIENTS

» For Creamy Coconut Lime Tofu Curry

• 500 g firm tofu (pressed and cubed)
• 2 tablespoons cornstarch
• 1-2 tablespoons oil (for frying)
• 1 tablespoon oil (for curry)
• 3-4 garlic cloves, minced
• 1 teaspoon grated ginger
• 1/2 onion, finely chopped
• 3 cups coconut milk
• 1-2 tablespoons soy sauce
• 1-2 teaspoons sriracha
• 1/8-1/4 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon maple syrup
• Zest of 1/2 lime
• Juice of 1 lime
• Spring onion greens and chives (for garnish)

RECIPE INSTRUCTIONS

» How to Make Creamy Coconut Lime Tofu Curry

1. Peel and chop the garlic, grate the ginger, and finely chop the onion.
2. Pat the tofu dry and cut it into cubes. Toss the tofu with soy sauce and cornstarch, and coat well.
3. Heat oil in a pan and cook the tofu until golden and slightly crispy on all sides. Remove and set aside.
4. In the same pan, remove excess oil if needed. Sauté the onion, garlic, and ginger until soft and fragrant.
5. Add the coconut milk and stir well. Add sriracha, cayenne pepper, soy sauce, and maple syrup. Mix well and bring to a gentle boil.
6. Stir in the lime zest. Add the lime juice and mix again. Taste and adjust salt, heat, or sweetness.
7. Add the fried tofu back in along with chopped spring onion greens and mix.
8. Simmer for 2-3 minutes so it absorbs flavor while staying slightly crisp.
9. Top with spring onion greens and chives. Serve hot with rice and a lime wedge.

RECIPE NOTES

1. Add tofu at the end to maintain its texture.
2. Do not overboil after adding lime to keep the flavors fresh and vibrant.
3. Use full-fat coconut milk for the creamy texture.