Tofu in Lime Curry Sauce
AsianMainshigh proteinvideoquickcomfort foodspicedcreamy
Nika’s PickTOFU+45g protein
Recipe by Nikoleta · @surovadcerka
The curry paste gets loosened with a splash of coconut milk and fried for a minute or two before the rest of the liquid goes in. Straight into the full tin it disperses without ever cooking, and the sauce tastes raw and one-dimensional no matter how long it simmers afterwards.
Sugar and lime are set against each other at the end, and the amounts in the recipe are a starting point. A juicier lime needs more sugar to balance it — taste rather than measure, because this is the whole flavour of the dish.
Fry the tofu first and take it out, then return it to the finished sauce right at the end. Left in while the sauce reduces, the crust it just gained goes soft again. Forty minutes, 45 g of protein.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
tofu
- 400 g firm tofu
- 1 tbsp oil (rapeseed or sesame)
sauce
- 1 onion
- 3 cloves garlic
- 15 g fresh ginger
- 30 g curry paste (yellow, red, or panang)
- 300 g coconut milk
- 2 tsp soy sauce or tamari
- 1 lime - juice
- 3 tsp cane sugar
sides
- 1 handful spring onion or fresh coriander
- 100 g broccoli
- 200 g jasmin rice
- 1 red bell pepper
- 1 tsp oil
sauce
- 1/2 tbsp oil (rapeseed or sesame)
Contains: gluten, soy
How to make it
Nutrition
1195Calories
45 gProtein
116 gCarbs
64 gFat
9 gFiber
per serving
