It’s time to spice up your tofu (literally) 🔥
Curb all of your Japanese take-out cravings with this extremely flavourful coconut curry tofu dish. This dish features crispy Panko breaded tofu, a creamy coconut curry sauce, and jasmine rice. 🍛
★ 1 garlic clove, minced
★ 1 Tbsp lime juice (about ½ a lime)
★ 2 Tbsp yellow curry paste
★ ⅔ cup coconut milk
★ 1 block tofu
★ 1 cup Panko breadcrumbs
★ ⅓ cup all-purpose flour
★ 1 egg, beaten (or 1 flax “egg”: 1 Tbsp ground flax seeds combined with 2 Tbsp water)
★ 1 Tbsp olive oil
★ Cilantro for garnishing
1️⃣ THE CURRY SAUCE: Heat 1 tsp of olive oil in a small pot over medium-high heat. Add the garlic and 1 Tbsp of the curry paste. Once fragrant, add in the coconut milk, reduce the heat to low, and simmer until thickened. Add ~⅓ Tbsp of lime juice and stir to combine.
2️⃣ THE TOFU: Drain and cut the tofu into ½ inch slices and season them with salt & pepper. Set up a flour and egg station with 3 small bowls; 1 with the flour, 1 with the beaten egg, 1 Tbsp water & the remaining curry paste, and 1 with the Panko. Working one piece at a time, coat the tofu in the flour, then the egg mixture, and lastly the Panko. In a large pan, heat the remaining olive oil on medium-high heat. Pan-fry the tofu pieces for 2-3 minutes per side, or until browned and crispy.
3️⃣ PLATING: Place some rice or any grain of your choice on each plate, top with the crispy tofu, and pour over the coconut curry sauce. Garnish with cilantro and lime wedges, and serve with some pickled vegetables or a salad if you’d like!