Now that we are in the bleak depths of winter, there is nothing more appealing than a warm and comforting home-cooked meal. While scrolling back through the hundreds of food reels that I have saved, I stumbled across my new favourite recipe—lime and coconut tofu. This recipe is great not only because it can be whipped up in 20 minutes but it’s also perfect for batch cooking and having throughout the week (and you also don’t need much to make it taste good!)
- Start by heating a few tablespoons of oil in a frying pan. Cut a block of tofu into medium-sized cubes and fry them in the oil until crispy on all sides (this should take around 10 minutes).
- Remove the tofu and in the same pan add half a sliced onion, 3 cloves of minced garlic, some diced ginger (or you can use teaspoon of ground ginger instead), 2 tablespoons of sriracha, and 2 tablespoons of red curry paste (or 1 if you’re not good with spice!) Having a tub of curry paste is really useful — mine has lasted me for months and it’s a very easy way of adding a bit of flavour to any meal.
- Stir all the ingredients in the pan and once fragrant, add 300ml of coconut milk, a splash of soy sauce, 1 teaspoon of brown sugar, and the juice of half a lime.
- Once it has slightly thickened—which should be about 5 minutes—add the tofu back in and voilà— dinner is served.
- I like having this meal with rice (I use packet rice when I’m feeling extra lazy) but naan or roti would work really well too. You can also follow the same recipe and use chicken instead of tofu, the world’s your oyster.
Image by Matilda Polito Pons for The Student