Tofu in tomato-coconut sauce

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Cut the tofu into cubes of about 2 cm. Heat the oil in a deep fryer or a large pot to 180°C (the oil is at the right temperature if you hold a long wooden stick in it and bubbles rise from it).

2. 2

   Bake the tofu cubes in it for about 5 minutes until golden brown. Or fry the tofu in a large pan in hot oil over medium heat until golden brown all round. Take out and put on kitchen

3. 3

   The crust ensures that the tofu does not disintegrate later in the sauce.

4. 4

   Peel and finely dice the shallots. Heat 2 tablespoons of oil in a saucepan. Sauté the shallots until translucent. Add coconut milk and canned cherry tomatoes and juice. Season with 1 1⁄2 tsp. salt and 1 tbsp. sugar, bring to the boil.

5. 5

   Add the tofu and simmer for about 10 minutes. Wash and halve the cherry tomatoes. Add 2-3 minutes before the end of the cooking time. Season to taste again. Add some chilli pepper to taste. Sprinkle with peanuts and possibly garnish with coriander.

6. 6

   Jasmine rice tastes good with it.

Nutrition Facts

KCAL
400 kcal

CARBS
6 g

FATS
36 g

PROTEINS
11 g