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

Todd Porter and Diane Cu
January 2014

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© Todd Porter & Diane Cu

Recipe Summary

total:
20 mins
Yield:
2 to 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

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

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