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1-2 packs of firm or extra firm tofu, drained
2-3 tablespoons of sesame oil (divided)
cornstarch
1/2 an onion, sliced
3-4 cloves of garlic, minced
knob of ginger, grated
1-2 tablespoons of red curry paste
1-2 tablespoons of sriracha or hot sauce
1 can of coconut milk
1-2 teaspoons of brown sugar <
1-2 tablespoons of soy sauce
1 tablespoon of fish sauce (optional but recommended)
Juice of 1/2 or whole lime
Scallions, more lime, and/or sesame seeds for garnish
Cook the tofu: slice tofu about a quarter of an inch thick and toss with a bit of cornstarch if you want it to get crispy. Heat 1-2 tablespoons of sesame oil in a pan over medium heat and pan fry the tofu until golden on both sides. Remove and set aside.
In the same pan, add the remaining 1 tablespoon of sesame oil. Add the onion, garlic, ginger, curry paste, and hot sauce. Cook until fragrant and onion has softened (can cook onion separately at first if you want to give it a head start).
Add the coconut milk, brown sugar, soy sauce, and lime. Taste and adjust seasoning as desired.
Once simmering, add the cooked tofu back in and let it get coated. Serve with fresh rice and fun garnishes!
Source: Maggie (adapted from the Instagram account @the_foodiediaries)
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