Sweet Coconut Thai Tofu

Total Cost (minus sundries): $1.75 per serving

Despite the time this takes, it is quite easy to make, and very flavorful.  The mixture of sweet, sour, and spicy is just right, and makes for a great dish.  I put this over rice and garnished with some green onions for a little color and crunch.

A couple of notes:  Thai food often calls for fish sauce, which obviously isn’t plant-based.  What I used to replace 1 tablespoon of fish sauce was 1 tablespoon of soy sauce and 1 teaspoon of fresh lime juice.

Secondly, I hate pressing tofu.  I know its filled with water and you are better off pressing it.  I almost always skip it, but not with this dish.  A quick and easy way to get rid of the water is to prepare it as you see fit (for this recipe I cut the tofu into strips), place it in an absorbent hand towel, wrap it up, and then press down on it with your hands, to soak up the water.  It’s quick and no mess.

Finally, don’t be thrown off by the amount of sriracha in this dish.  It evens out quite nicely with the sugar and coconut milk.

Ok.  Enough chit chat.  Let’s cook!

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Ingredients

• 1 block of tofu, sliced into strips
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon + 1 teaspoon fresh lime juice (about 2 limes)
• 4 teaspoons of neutral oil, like canola
• 1/2 onion, sliced
• 2 large garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 1/2 cup coconut milk
• 1 tablespoon sriracha
• 1 tablespoon sugar

Method