Tofu and Coconut Curry
The taste of coconut with a Spicetheworld edge
Serves 4 (Estimated) Rating 4/5
Prep Time 20 Minutes Cooking Time 15 Minutes
| Ingredients |
| 1 tsp Salt |
| 2 tsp Turmeric |
| 500 g Pressed Tofu, cut into bite sized cubes |
| 30 ml Coconut Oil |
| 2 Onions, finely sliced |
| 6 Green Chillies, slit lengthways |
| 3 Garlic Cloves, finely chopped |
| 20 Curry Leaves, chopped |
| 2 tbsp Vegetable Oil |
| 400 ml Coconut Milk |
| Coriander, finely chopped |
| Method |
| Mix 1 teaspoon salt and 1 teaspoon turmeric. |
| Now rub this into the tofu fillets. |
| Next Sauté the onion chillies and garlic in the coconut oil. |
| Add the curry leaves and cook until the onion is translucent. |
| Add the rest of the turmeric and salt and simmer gently for 8 minutes. |
| Fry the tofu in the vegetable oil for 4 minutes or until cooked. |
| Pour the sauce over the tofu and sprinkle with chopped coriander. |
| Serve with rice. |