Coconut lime curry with crispy tofu
I have to say, I feel like this recipe is perfect for ushering in Spring & Summer while still holding onto the coziness of a warm curry dish. This recipe is (as always) simple with the fun of complex flavors and a wide range of nutritious veggies! Now, let’s get cooking!
Duration: 35 Minutes
Yields: 2-3 Servings
//Ingredients//
For Serving:
-2-2.5 Cups of Cooked Rice
-Chopped Basil
-Lime Slices
-Chili Flakes
For the Tofu:
-1 Block of Super Firm Tofu
-1 Tbsp. Corn Starch
-1/2 Tsp. Coriander
-1/2 Tsp. Smoked Paprika
-2 Tbsp. Olive Oil
For the Curry:
-Handful of Basil
-1 Can of Coconut Milk
-1 Can of Coconut Cream
-Olive Oil
-1/2 Yellow Onion
-1/2 Red Bell Pepper
-1/2 Lime
-1/2 Tsp. Coriander
-1 Tsp. Ginger Paste
-1 Tbsp. Minced Garlic
-1 Tsp. Curry Powder
-1 Tsp. Turmeric
-1/2 Tsp. Cumin
-3/4 Cup of Roasted Cashews
//Method//
Okay so for this one, my biggest suggestion is to start with the rice, the tofu, and the chopping.
1) So first, preheat the oven to 425.
2) Cut your onion into small thin slices and dice your pepper. Go ahead and chop up the handful of basil. Set all these aside for the curry.
3) Rinse your rice and get it ready to cook. Prepare the tofu by chopping into cubes. Place the cubes in a bowl and mix in the cornstarch, olive oil, paprika, salt, pepper, and coriander. Make sure all the cubes are covered. Pour the cubes onto a lined baking sheet spreading them out evenly. Start cooking your rice and the tofu at the same time— (depending on the rice you use) they should take about the same time. The tofu should bake for 25-30 minutes or until crispy. Making the curry should take about as much time and the tofu and rice cooking, so everything should be ready at about the same time!
4) Now it’s time to make the curry! In a large sauce pan, add in about a tablespoon of olive oil over medium heat. Wait until the oil is warm, then add in the onions and garlic. Sautee until the onions are almost translucent. It should take about 5-7 minutes.
*Keep checking your rice and tofu—don’t forget them 😂
5) Bring the heat down a bit and pour in the coconut milk, cashews, and ginger paste. Stir for about 2 minutes. Then add in the peppers, cumin, curry, turmeric, chopped basil (leaving a bit for topping), and juice of 1/2 lime. Start with 1/2 tsp. of salt and then taste and add more as needed. Stir everything continually and let cook covered for 15 minutes.
6) Turn the heat down to a low simmer and mix in the coconut cream. Let it sit until your rice and tofu are done.
7) Serving suggestions:
Pour the curry over the serving of rice & then top with the tofu. Store the tofu and the curry separately to keep the tofu nice and crispy! Garnish your bowl with a bit of chopped basil, maybe some chili for spice, and a little touch of lime—enjoy!
