[RECIPE IN THIS DESCRIPTION] Tofu & Spicy Coconut Sauce.

This 2 serving recipe is HOT and not for the faint of heart (at least not for me with my weak palate!) You’ll have to take my hot food loving mother’s word that this was tasty – she said the tofu was crispy and in a lovely, creamy sauce that a strong flavour of onion and a punching heat.

| The Recipe |

TOFU INGREDIENTS:
– 300g (10.5oz) Firm Tofu
– 2 tbsp Coconut Oil

SAUCE INGREDIENTS:
– 1 tbsp Coconut Oil
– 1 medium Onion, finely diced
– 2 tsp Ginger, minced
– 118ml (1/2 cup) Coconut Milk
– 2 tbsp Sambal Oelek OR Hot Sauce
– 1 tbsp Curry Powder
– 1 tbsp Fresh Coriander/Cilantro, diced
– 1 tsp Sweetener
– 1/2 tsp Salt

METHOD:
1. Start by preparing the tofu: drain the tofu from the packaging, place paper towels on a chopping board, then put the tofu on top. Put more paper towels on top of the tofu before weighing it down with a heavy object such as a heavy frying pan, chopping board etc. Leave pressed for 1 hour, before patting off any excess water with another paper towel. Slice into 1 inch cubes.
2. In a large frying pan, over medium-high heat, add 2 tbsp coconut oil and allow to melt. Then add the tofu to the pan.
3. Fry until the bottom of the tofu is golden brown, then flip to a different side and repeat until all of the tofu is golden brown (approx 3 minutes per side). Leave in the pan and set aside.
4. In another large frying pan, over low-medium heat, add another 2 tbsp coconut oil and allow to melt. Add the diced onion and cook for 4-5 minutes, stirring often, until soft.
5. Add the ginger and cook until fragrant (approx 1 minute).
6. Add the coconut milk, sambal oelek/hot sauce, curry powder, coriander/cilantro, sweetener and salt. Mix well, then increase the heat to medium-high and simmer for 4-5 minutes.
7. Turn off the heat, add the tofu and mix to coat the tofu pieces in the sauce. Serve and enjoy!

Please note, all macros are calculated with My Fitness Pal and may vary based on ingredients used.
Serves 2.
Per Serving:

Calories: 432kcal
Fat: 36g
Protein: 14g
Net Carbs: 6g

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“The Process”
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