Spicy Tofu Curry

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Step 1

1. Place tofu on a plate lined with paper towels. Top with another layer of paper towels and a plate or a skillet. Press and let stand for 20 minutes

Step 2

2. Heat coconut oil in a large nonstick skillet over medium high heat. Add tofu blocks, and cook until lightly browned on all sides, 8 to 10 minutes. Set aside

Step 3

3. Whisk together coconut milk, vegetable stock, lime juice, tomato paste, chili paste, sugar, fish sauce, and curry powder in a slow cooker. Add bell Peppers, onions, lemongrass, ginger, garlic and Serrano chili. Stir until combined. Top with tofu blocks

Step 4

4. Cover and cook on low until vegetables are tender, 6 to 8 hours

Step 5

5. One hour before serving, carefully transfer tofu blocks to a cutting board, and cut into 1/2 inch slices. Return sliced tofu to the slow cooker.

Step 6

6. Remove and discard lemongrass. To serve, ladle curry into eight bowls, top evenly with bean sprouts and cilantro. Served with lime wedges