Spicy Coconut Lime Curry with Crispy Marinated Tofu

Spicy Coconut Lime Curry w/ Crispy Marinated Tofu 🥥🌱

I’ve got some new summer dinner inspo for y’all this week! Light and fresh coconut lime curry with summer vegetables, chickpeas and extra crispy oven baked miso marinated tofu on top. The curry sauce is blended up with cilantro and a few jalapeños for a bit of heat. It also turns the whole thing that beautiful bright green color!

Served with fluffy basmati rice, another squeeze of lime juice and of course a pinch of flaky salt for the perfect summer dinner! And bonus, everything happens to be vegan and gluten free 🙂

Here’s what you’ll need:
– Extra firm tofu
– Lime Juice
– Miso
– Zucchini
– Shallots
– Green Beans
– Canned chickpeas
– Full fat, unsweetened coconut milk
– Cilantro
– Jalapeños
– Cumin + Coriander

Spicy Coconut Lime Curry with Crispy Marinated Tofu

Spicy coconut lime curry with a creamy coconut based curry sauce, chickpeas, fresh summer vegetables and topped with the crispiest miso marinated baked tofu.

Course Dinner

Cuisine Asian-Inspired, Thai-Inspired

Keyword Crispy Tofu, Plant-Based Curry, vegan curry

Prep Time 20

Cook Time 40

Total Time 1

Author Elaine

Ingredients

For the Crispy Marinated Tofu

1 14 oz block extra firm tofu drained
3 tbsp oil
2 tbsp lime juice
1 tbsp miso paste
corn starch as needed

For the curry

1 13.5 oz can full fat unsweetened coconut milk
3 jalapeños stems removed (seeds removed for less spicy)
1 small bunch cilantro
2 cloves garlic
2 tsp sugar
3 tbsp oil
2 shallots thinly sliced
2 large zucchinis sliced
1 1/2 tsp cumin
1 tsp coriander
1 1/2 cups green beans sliced
1 15oz can chickpeas drained and rinsed
1 tsp salt
juice from 1 lime
basmati rice cooked, for serving

Instructions

For the Crispy Marinated Tofu

Slice the tofu into 1/2 inch slabs crosswise. Place the pieces on a clean kitchen towel or several sheets of paper towel and gently press and flip to remove excess moisture.
Whisk together the oil, lime juice and miso then pour into a resealable container.
Place the dry tofu slices into the container so they are full covered by the marinade. Let sit at room temperature for at least 30 minutes or up to overnight in the fridge.
To bake, preheat the oven to 425º F and line a rimmed baking sheet with parchment paper.
Apply a thin coating of cornstarch to the marinated tofu and place in a single layer on the baking sheet.
Bake for 15-20 minutes then flip each piece and return to the oven for another 15 minutes or so until golden brown and crispy.

For the Curry

To make the curry sauce, add the coconut milk, jalapeños, cilantro, garlic cloves and sugar to the container of a high speed blender. Blend until smooth. Set aside until ready to use.
Heat the oil in a large skillet over medium heat. When shimmering, add the shallot and zucchini. Cook for 6-8 minutes or until just beginning to soften.
Stir in the cumin and coriander, cook for another 2-3 minutes before adding in the blended curry sauce, green beans, chickpeas and salt.
Bring to a boil and reduce until the sauce has thickened and the vegetables are tender—about 5-10 minutes. Squeeze in the lime juice and add salt to taste if needed. Serve with basmati rice, crispy tofu and abother squeeze of lime juice.