It may sound strange but the best way to treat your Tofu (especially if marinating) Freeze- Unfreeze – Squeeze the water out – by using this method more water will come out of the Tofu (and more marinade can absorb). if you haven’t got time for it – skip the next step – just squeeze the Tofu gently.
cut the tofu into long fingers, freeze for at least 1-2 hours. unfreeze for 0.5-1 hours and now gently squeeze the tofu without breaking it.
Fry the Tofu in 1 tbsp olive oil over medium heat for 5-10 minutes. make sure to “burn” the tofu from all sides to make it crunchier.
Preparing the red curry sauce
fry the coriander seeds for 2 minutes with 1 tbsp olive oil. throw in the blender
Blend along with all the sauce ingredients except for the Kaffir lime and lemon grass leaves.
blend for 2-3 minutes until the sauce is fully mashed.
Cooking veggies and assembling
Use a big pan or pot to fry the eggplants and carrots in 2 tbsp olive oil on medium heat for 5-10 minutes. make sure to stir well often, to prevent the eggplants from sticking to the bottom of the pot.
Add the lemon grass and kaffir lime, and shortly after – the fried tofu, green beans and zucchinis.
when the veggies are softer, but still crunchy, add the red curry sauce and water. stir well and cook for just 2-3 minutes more. add salt and coconut milk.
serve with rice and enjoy this lovely meal… (a perfect dessert for this would be Mango!)
I’d love to get more feedback – questions about recipes, comments and suggestions!