Ingredients
Scale
- 14 oz (400g) firm tofu, pressed and cubed
- 2 tbsp olive oil
- 1 tbsp chili paste
- 1 cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Press and cube the tofu. In a skillet, heat olive oil over medium heat. Fry tofu until golden and crispy, then set aside.
- In the same skillet, add chili paste, turmeric, and soy sauce. Cook for 2 minutes.
- Pour in coconut milk, stir well, and simmer for 5 minutes until sauce thickens.
- Add lime juice and season with salt and pepper. Return tofu to the skillet and coat with the sauce.
- Serve hot, garnished with cilantro and lime wedges.
Notes
- Ensure tofu is well pressed to achieve crispiness.
- You can adjust the spice level by modifying the chili paste amount.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1 plate
- Calories: 320 kcal Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg