Crispy Coconut Tofu & Lemongrass Curry

Prep. Time: 10 min
Cook Time: 30min
Serves: 3-4

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INGREDIENTS

·       500g Organic Tofu

·       3 Tbsp Organic Tamari Sauce

·       ½ cup Organic Desiccated Coconut

·       ¼ cup Arrowroot Flour

·       3 Spring Onions

·       3 Garlic Cloves

·       1 thumb Fresh Ginger

·       2 stalks Lemongrass

·       Handful of Fresh Basil Leaves

·       1 fresh Chilli

·       1 Tbsp Organic Tamari Sauce

·       1 x 400ml Organic Coconut Milk

·       2 tsp Coconut Sugar

·       ¼ fresh Lime (Juice)

·       ½ tsp Turmeric

SERVING INGREDIENTS

·       Steamed Rice, Chili Oil, Sesame Seeds, Spring Onion

DIRECTIONS

Traditional

Slice the tofu block into 3 pieces. Soak the tofu in the tamari sauce for 5 min. On a plate, mix together the coconut and flour, then dip and flip each piece of tofu in the flour mixture until the tofu is completely coated.

Drizzle olive oil into a large frypan and over a medium heat, fry the tofu until crispy.

Cook some rice. 1 cup rice : 1 ½ cups water. Bring to the boil, reduce heat and cook until water has disappeared, and rice is fluffy.

To make the sauce, finely dice the spring onions, garlic, ginger, lemongrass and chilli. Place into a frypan with some olive oil and sauté for 2 min. Add the chopped basil leaves, tamari, coconut milk, coconut sugar and turmeric. Stir gently over medium heat for 10 min.  

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TO SERVE

Slice the crispy tofu into long pieces. Place over rice then add the sauce. Garnish with sesame seeds, spring onions and chili oil if desired.

NOTES

Any leftovers can be stored in an airtight container in the fridge for up to 3 days.