Coconut Cream Tofu

If you have an aversion to tofu stay tuned... a chicken version of this recipe will be coming shortly. But let's talk about this tofu recipe. The cubes are slightly charred giving it crispy edges and the sauce is absolutely heaven! Serve it with rice to sop up all the deliciousness!  

Ingredients:

1 block extra firm tofu, drained and pressed

1 tbsp soy sauce

1 tbsp vegetable oil

2-3 tbsps sweet chili sauce

398 ml (14 oz) can coconut milk

1 tbsp lime juice

1 tsp minced garlic

2 tsps grated ginger

2 tbsps finely diced red bell pepper

2 tbsps finely diced red onion

1 tsp cornstarch

1 tsp cold water

parsley to garnish

Using a clean dish towel or paper towels, wrap the tofu and place on a board weigh down on top with a cast iron pan or canned goods. Leave for 15-30 minutes. Once some of the moisture has been removed pat dry and cut into 1" cubes. Heat oil in pan to medium and brown tofu on all sides 7-10 minutes. Add red pepper and red onion for 3 minutes then mix the soy sauce and sweet chili sauce together and pour over the tofu. Reduce heat and add the coconut milk, lime juice, garlic and ginger. Mix the cornstarch and cold water together and whisk in. Simmer for 10 minutes to slightly thicken. Serves 2 

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