Spicy Weeknight Coconut Tofu Curry-30 Minute Heart Healthy Cookbook pg. 97

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Step 1

1. Drain the tofu, and slice through its equator to make two flat blocks. Wrap them side by side in a couple of layers if clean kitchen or paper towel, and place a heavy book or frying pan on top. Let drain for at least 5 minutes. Cut the tofu slabs into 1-inch squares.

Step 2

2. Heat 1 Tbsp of oil in a large skillet over medium high heat. When shimmering, add the tofu. Let it cook undisturbed until golden brown on bottom, about 5 minutes. Flip each piece, and cook until crispy on other side, 4 to 5 minutes more. Transfer to a plate.

Step 3

3. Add the remaining 1 Tbsp of oil to the skillet, then add the onion and stir-fry vegetables. Stir-fry for 2 minutes. Add the Curry paste, and cook for another minute.

Step 4

4. Add the coconut milk. When it starts to boil, reduce the heat to low and simmer for 5 minutes. Add the lime juice, and taste. If needed add the vegetable base and/or more Curry paste.

Step 5

5. Return the tofu to the skillet, and stir to warm through.