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Ingredients
Curry
- 1 tbsp Oil
- 3 cloves garlic minced
- 1/2 tsp Ginger Powder
- 1/2 tsp Onion Powder
- 2 tbsp Red Curry Paste
- 1 1/2 tbsp Lemongrass Puree
- 1/8 tsp Turmeric
- 1 tbsp Brown Sugar
- 2 Kaffir Lime Leaves
- 250 ml Coconut Milk
- 150 ml Water
- 2 tbsp Lime Juice freshly squeezed
- Green Onions thinly sliced for topping
- Cooked Noodles 1-2 servings
Sesame Crusted Tofu
- 1 tbsp Oil
- 1 Extra Firm Tofu
- Aquafaba chickpeas liquid
- 1/4 cup Panko Bread Crumbs make sure it’s plant-based
- 1/2 tsp White Sesame Seeds
- 1/2 tsp Black Sesame Seeds
- Salt & Pepper to taste
Instructions
- Add in the garlic in a hot pot with heated oil and sauté till fragrant. Then add in the red curry paste, lemongrass puree, onion powder, ginger powder, tumeric and kaffir lime leaves all together.
- Cook and stir it occasionally until fragrant for about 1 minutes.
- Next add in the coconut milk and water, continue stirring until the curry is boiling. Followed by adding in the brown sugar, salt and pepper for taste. Lastly stir in the lime juice and serve with noodles, your favourite vegetables and the Sesame Crusted Tofu.
Sesame Crusted Tofu
- Heat 1 tbsp of oil in a frying pan. While waiting, place the aquafaba in a small bowl and set aside.
- Mix the breadcrumbs, white sesame, black sesame, salt and pepper in a another bowl.
- Dip the tofu in aquafaba then place it on the breadcrumbs mixture and ensure it’s coated well with breadcrumbs. Fry it on the heated frying pan.