Crispy Coconut Tofu With Burning Rings Of Fire

Name: Crispy Coconut Tofu With Burning Rings Of Fire
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound firm tofu; 1 cup onion that is quartered and sliced; 1 cup diced tomato; 2 cups eggplant in 1/2-inch dice (I would normally use japanese but the garden gave me Rosa Bianca and it was fine); 2 red fresno peppers (see note in Step 2) (red jalapenos work if you can't find fresnos); 2 serrano peppers (see same note); 1 tablespoon plus 1 teaspoon yellow curry powder; 3 large cloves garlic; 3 tablespoons canola oil; 1 tablespoon Bragg amino acids (if you can't find, use soy sauce but a little at a time and taste as you go - which really you should do anyway); 1 can (13.5 ounce) light coconut milk (full fat makes this too creamy for my taste but if that's how you roll by all means - go for it!); 1/2 a juicy lime; A few leaves each shiso and Thai basil chopped - I usually just chiffonade; Salt; Cooked rice to serve with

Servings: persons

1 pound firm tofu
1 cup onion that is quartered and sliced
1 cup diced tomato
2 cups eggplant in 1/2-inch dice (I would normally use japanese but the garden gave me Rosa Bianca and it was fine)
2 red fresno peppers (see note in Step 2) (red jalapenos work if you can't find fresnos)
2 serrano peppers (see same note)
1 tablespoon plus 1 teaspoon yellow curry powder
3 large cloves garlic
3 tablespoons canola oil
1 tablespoon Bragg amino acids (if you can't find, use soy sauce but a little at a time and taste as you go - which really you should do anyway)
1 can (13.5 ounce) light coconut milk (full fat makes this too creamy for my taste but if that's how you roll by all means - go for it!)
1/2 a juicy lime
A few leaves each shiso and Thai basil chopped - I usually just chiffonade
Salt
Cooked rice to serve with

1
["Prep the tofu-cut the ""loaf"" in half the long way. Roll it up in a long string of paper towels, place the package on a plate, tuck in the sides, put it on a plate and put a heavy pot or skillet on top to squash out the liquid.", "Chop all of your veggies-here is the NOTE on the peppers! Slice the stem off your peppers. Use a little paring knife to whittle out the seeds and pith. Rinse them out. Just because the whiff of seed takes your breath away doesn't mean they are butt burners, so slice a teeny bit off each one and taste them. For me, 2 of each was perfect heat. For you-maybe more maybe less-up to you. Decide, then slice your peppers into very thin rings.", "I cook this in a big wok. If you don't have one, use a skillet. Heat 2 tablespoons of the canola oil to med-high. Unbundle the tofu and slice it into about 1-inch cubes. Lightly salt them, then into the pan. Let them sizzle and brown up on all sides-this takes a bit of cube-by-cube turning to get them brown on at least most sides. When they are nice and crisp remove them to a plate covered with more paper towels (sorry environment!!).", "Now put the rest of the canola in the pan and add the onions and curry. Add a teeny pinch of salt. Stir for a few minutes until the curry toasts, then add the eggplant. In a couple more minutes add the tomato and garlic. In yet a couple MORE minutes, add the coconut milk and the pepper rings. Add the amino acids. Taste-is it salty enough? If no, add a bit more.", "Simmer the mixture just for a few more minutes and you are ready to serve. Squeeze in the lime and taste-enough? If no, add the other half (I had a very juicy lime and only needed half). Turn off the heat. Stir in the fresh herbs. Spoon over rice. Eat."]

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound firm tofu, 1 cup onion that is quartered and sliced, 1 cup diced tomato, 2 cups eggplant in 1/2-inch dice (I would normally use japanese but the garden gave me Rosa Bianca and it was fine), and more.

Yes, Crispy Coconut Tofu With Burning Rings Of Fire falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!