Ingredients
Scale
- 14 oz (400g) firm tofu, pressed and cubed
- 2 tbsp vegetable oil
- 1 can (13.5 oz) coconut milk
- 2 tbsp soy sauce or tamari
- 1 tbsp red thai curry paste
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp lime juice
- 1 tbsp maple syrup or agave nectar
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add tofu cubes and cook until golden and crispy, about 8-10 minutes. Remove and set aside.
- In the same skillet, add garlic and ginger; sauté for 1 minute until fragrant.
- Stir in coconut milk, soy sauce, red curry paste, lime juice, and maple syrup. Bring to a simmer.
- Add the crispy tofu back into the sauce, toss gently to coat, and cook for 5 minutes to meld flavors.
- Adjust seasoning with salt and pepper. Garnish with chopped cilantro before serving.
Notes
- Make sure to press tofu well to remove excess moisture for maximum crispiness.
- Adjust spice level by adding more or less curry paste.
- This dish pairs beautifully with jasmine rice or cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Vegan, Asian-inspired
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 0mg