Ingredients
- 6 scallions
- large bunch of fresh cilantro
- 2 tablespoons olive oil
- 5 heaped teaspoons curry powder
- 1 tablespoon butter
- 2 cans (14-ounces each) coconut milk
- sea salt
- juice of 1 lemon
- 1 1/2 teaspoons sesame oil
- 15 ounces extra firm tofu, patted dry and cut into 1-inch cubes
Directions
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Finely slice the scallions and finely chop the cilantro.
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Put a pan over low heat and add the olive oil. Sprinkle the curry powder over the oil and the scallions. Stir everything together and then add the butter. Continue to stir and cook for 20 to 30 seconds more. When it’s all bubbling, add the coconut milk. Bring everything to a boil, then turn the heat down and simmer for 2 minutes. Finish the sauce by seasoning it to taste with salt and then stir in the cilantro and lemon juice.
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In a skillet over medium-high heat, heat the sesame oil. When it is hot (it is ready if a drop of cool water sizzles when it is dropped into the pan), add the tofu. Let the tofu brown, and then toss and continue to brown the tofu on all sides. When it is browned, turn off the heat and serve the tofu with the curry sauce over rice.