Crispy tofu dotted with toasted sesame seeds, served with a simple coconut curry sauce and fresh herbs for a fragrant and easy dinner.
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Serves
4
Toasted Sesame Seed
Cornflour
Firm Tofu
Spring Onion
Coconut Milk
Thai Red Curry Paste
Water
Lime
Sugar
Dill
Mint
Cooked Rice
Olive Oil
Salt
Serves
4
Toasted Sesame Seed
Cornflour
Firm Tofu
Spring Onion
Coconut Milk
Thai Red Curry Paste
Water
Lime
Sugar
Dill
Mint
Cooked Rice
Olive Oil
Salt
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Step 1.
Heat the oven to 200°C. Stir the sesame seeds and cornflour together. Chop the tofu into 2cm squares and toss through the sesame mixture. Transfer to a baking tray lined with baking parchment and drizzle with oil. Season with salt and bake for 20-30 mins until golden and crispy.
Step 2.
Meanwhile, peel and finely slice the spring onions, separating the whites and greens.
Step 3.
Place a saucepan over a medium heat. Once hot, pour half the coconut milk in and cook until the fat separates. Add the spring onion whites and stir-fry until translucent. Add the curry paste and cook until fragrant. Pour in the water and remaining coconut milk, bring to the boil, then turn the heat down and simmer for 10-15 mins until creamy. Taste and season with lime juice, salt and sugar.
Step 4.
Pick the dill and mint, discarding the stems. Toss both with the spring onion greens.
Step 5.
Share the rice between bowls, ladle over the curry sauce and top with crispy tofu, herbs and any remaining lime wedges.
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