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Spicy Tofu with Creamy Coconut Sauce
Ingredients
  • subheading: Tofu:
  • 20 to 22 ounces super firm or firm tofu, see note 1 for further explanation
  • 2 tablespoons canola or vegetable oil, any neutral oil works
  • pinch kosher salt
  • subheading: Sauce:
  • 2 tablespoons coconut oil, can sub with any oil
  • 1 cup thinly sliced shallots
  • 2 tablespoons minced ginger
  • 1 cup full-fat canned coconut milk, see note 3
  • 3 to 4 tablespoons sambal oelek/ulek, depending on desired level of spice (see note 4)
  • 4 teaspoons red curry paste, see note 5
  • 1 ½ teaspoons coconut or brown sugar, see note 6
  • 1 teaspoon ground coriander, optional
  • 1 teaspoon (4g) Diamond Crystal kosher salt; ½ teaspoon if using table salt, add more salt if necessary
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