Ingredients
For the tofu:
10 ½ oz. (300g) firm tofu
3 tbsp. tamari sauce
6 tbsp. unsweetened shredded coconut
1 oz. (30g) cornstarch
For the lemongrass curry:
3 green onions, sliced
4 cloves garlic, sliced
2 ” (5cm) root ginger, grated
1 Thai chili, sliced
1 tbsp. fresh lemongrass, minced
2 tsp. ground turmeric
1 tbsp. tamari sauce
14 oz. (400g) can lite coconut milk
2 tsp. coconut sugar
To serve:
10 ½ oz. (300g) cooked white rice
2 tbsp. cilantro, chopped
1 tsp. sesame seeds
Directions
Step 1
Cut the tofu into slices, coat in the tamari sauce and set aside.
Step 2
Add 1 tablespoon of the olive oil into a skillet and sauté the green onions, garlic, ginger, chili and lemon grass for 1 minute.
Step 3
Add the turmeric and tamari and stir to combine. Add the coconut milk, bring to a boil, then reduce to a simmer and add the sugar. Simmer for 10-15 minutes to thicken the sauce.
Step 4
Place the coconut and corn starch in a shallow bowl and stir to combine. Cover the marinated tofu in the coconut mixture.
Step 5
Heat another tablespoon of olive oil in a separate skillet over medium-high heat and saute the tofu for a few minutes on each side until golden and crispy.
Step 6
Serve the cooked rice into bowls, top with the lemongrass curry and coconut crusted tofu, garnish with cilantro and sesame seeds.
