© Todd Porter & Diane Cu
Active Time
Total Time
20 MIN
Serves : 2 to 4

Pan seared tofu and crunchy bell peppers are especially delicious when simmered in a soupy coconut curry sauce. Slideshow: Tofu Recipes

How to Make It

Step 1    

Pat the tofu block dry with paper towels to remove excess water. Cut into 1-inch cubes.

Step 2    

Heat a large skillet over high heat. Add 2 tablespoons of oil and after the oil is hot, carefully add the tofu into a single layer (hot oil may splatter). Sear each side for 2-3 minutes, or until golden and crisped. Remove the tofu from the pan and set aside.

Step 3    

Reduce the heat to medium and add the remaining tablespoon of oil. Stir in the shallots and garlic and then cook for about 1 minute, or until soft.

Step 4    

Stir in the coconut milk, fish sauce, curry powder, brown sugar, lemongrass, bell pepper, black pepper, and optional chilies. Simmer for about 30 seconds to heat through.

Step 5    

Toss tofu with the curry sauce and serve garnished with cilantro.

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