This dish has a few steps, but fortunately, each step is relatively easy. As a result, the tofu is crispy, and the sauce is delicious. You can serve this over a bed of brown rice, sticky rice, or your preferred type of noodles.
4 tablespoons vegan butter, divided
12-ounce block of extra-firm organic tofu, drained and pressed
2 large cloves of 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
Press the tofu using a Tofu Press and remove as much liquid as possible. Then slice the tofu into approximately 1-inch pieces. If you don't have a press, wrap the tofu in a clean towel and place it on a plate with a rim. Place a heavy object, such as a frying pan, on top of the tofu and wait for several minutes.
Next, melt two tablespoons of the vegan butter in a large skillet over medium heat. Add the tofu and cook, turning the tofu often until all sides are golden and crisp. Transfer to a plate lined with a paper towel and set aside.
Add two more tablespoons of butter to the skillet along with the garlic and onions. Cook, stirring continuously for about 2 minutes. Sprinkle the curry powder over the onions and cook for an additional 1 to 2 minutes, until fragrant.
Reduce the heat to medium-low and add the coconut milk. Stir until well combined. Next, add the agave, salt, and lime juice. Bring the sauce to a gentle simmer and cook for an additional 3 to 5 minutes, or until it begins to thicken. Finally, add the tofu back to the pan and toss to coat.
Stir in the basil and the hot sauce (if using), and you're ready to serve.
Serve the tofu and extra sauce over a bed of cooked rice and garnish with additional basil and lime.
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