This dish has a few steps to it, but luckily each step is super easy! The tofu is crispy, the sauce is delicious, and the rice is the perfect vehicle for it all.
2 tablespoons vegan butter
12-ounce block extra firm organic tofu drained and pressed
2 large cloves garlic, minced
1 yellow onion, diced
1 tablespoon curry powder
One 13-ounce can of coconut milk
2 tablespoons agave
1/4 teaspoon kosher salt
juice of 1 lime
10 fresh basil leaves, chopped
1 tablespoon Sriracha or other hot sauce
Cooked Calrose or basmati rice, for serving
Drain and press the fluid from the tofu removing as much of the water as possible. Then slice the tofu into approximately 1-inch pieces.
Next, melt the butter in a large skillet over medium heat. Add the tofu and cook, turning the tofu often, until all sides are lightly brown and crisp. Transfer to a plate lined with a paper towel and set aside.
Add the garlic and onions to the skillet and cook, stirring continuously for about 2 minutes. Sprinkle the curry powder over the onions and continue to cook for another couple of minutes. Reduce the heat to medium-low and add the coconut milk. Stir until well combined. Add the agave, salt, and lime juice. Bring the sauce up to a simmer and cook until slightly thickened. Add the tofu to the pan and toss to coat. Stir in the basil and hot sauce.
Serve the tofu and sauce over a bed of cooked rice and garnish with additional basil and lime.