Vegan Tofu in Coconut
Inspired by CauldronFoods
2 tbsp preferred oil
4 cloves of garlic, crushed
2 tsp ground coriander
1 tsp cumin
1 tsp ground turmeric
2 inches fresh ginger root, roughly chopped
2 tbsp lemon rind (approximately 1 medium lemon)
1 pack of Cauldron Organic Tofu, cut into 2 cm pieces
1 tsp brown sugar
400 ml coconut milk
4 tbsp desiccated coconut
6 spring onions, trimmed and cut into long, thin ribbons or rounds
1 tsp kosher salt
Fry the tofu pieces in 1 tbsp of the vegetable oil for 3-5 minutes until golden brown. Remove and drain into a separate dish.
Preheat the remaining oil and fry the garlic for 2 minutes. Add the coriander, cumin and turmeric and fry for a further 1-2 minutes then stir in the ginger and lemon rind. Add brown sugar and cook for 1-2 minutes then add the coconut milk. Bring to the boil then simmer for 5-8 minutes.
Turn the heat down and stir in the fried tofu pieces, add the desiccated coconut and spring onions and heat thoroughly.
Serve with warm rice.