Spicy Coconut Tofu Stir-Fry Recipe

About this recipe

A gluten-free dinner featuring crispy tofu, creamy coconut milk, and a spicy chili paste sauce, served with jasmine rice and fresh basil for a flavorful finish.

Ingredients

• 114G Thai Taste Basil Leaves, 114G
• - Filippo Berio Garlic Flavoured Olive Oil
• 165 Ml Tropical Sun Coconut Milk Mini
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 400 g Manning Impex Frozen Tempeh 400G
• 1Pc White Cabbage 1pc
• 1.3 Kg Diamond Crystal Kosher Salt, 1.3Kg
• 150 Ml Thiccc Sauce Hometown Sriracha Table Sauce, 150Ml

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
2. 2. Add 500 g of cubed tempeh, 1 teaspoon of kosher salt, and cook until the tempeh is golden and crispy on all sides, about 8-10 minutes. Remove the tempeh and set aside.
3. 3. Add 2 tablespoons of sriracha sauce and 200 ml of coconut milk to the pan. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until thickened and reduced by half, about 5 minutes.
4. 4. Add 1 cup of cabbage, 1 tablespoon of lime juice, and the cooked tempeh to the pan. Stir well and cook until heated through, about 3-4 minutes.
5. 5. Serve the dish with dried basil leaves sprinkled on top for a fragrant and colorful finish.