Coconut-Curry Tofu
Oh, have you noticed I like this combination? I thought I’d try a new sauce, and well, came up with something similar to what I used in my chicken dish. It’s very loosely based on this recipe.
Ingredients:
1 package Tofu
1 Egg
1/3 cup Sesame and flax seeds
Olive oil
1 cup Coconut milk
1 1/2 t. Coriander
1 1/2 t. Cumin
1 1/2 t. Turmeric
1 1/2 t. Ginger
1 1/2 t. Curry
1/2 t. Salt
Preparation:
Heat a little olive oil in a pan.
Slice the tofu in half. Beat the egg in a shallow bowl and dip the tofu in it, being sure to cover all sides. Then dip in the seed mixture (you can also add some gomasio), using a spoon if needed to fully cover the tofu. Cook over low flame in the pan.
In a separate saucepan, add all remaining ingredients until heated, stirring occasionally.
Once both parts are finished, serve tofu on a small plate and drizzle with the coconut-curry sauce.
Enjoy!
