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If using silken-firm tofu, wrap the block between kitchen towels and place a small saucepan on top. Let it sit for 10-15 minutes to drain excess water. Pat the tofu dry with clean kitchen towels, then slice it into desired pieces. For a crispier texture, lightly coat the tofu slices in corn flour.

Gently heat 1-2 tablespoons of sesame oil (or your oil of choice) in a large pan over medium heat. Pan-fry the tofu slices until golden brown on both sides, flipping halfway through. This should take about 5-7 minutes per side.

Remove the cooked tofu from the pan and set it aside on a plate.

In the same pan, add 1 tablespoon of sesame oil. Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.

Add 1-2 tablespoons of red curry paste and, if desired, 1-2 tablespoons of sriracha or hot sauce. Stir well to combine with the garlic and ginger, cooking for another minute until fragrant.

Pour in 250-300 ml of coconut milk. Bring the mixture to a light simmer, stirring occasionally.

Once simmering, stir in the pureed mango, 1-2 tablespoons of light soy sauce, and the juice of 1/2 to 1 lemon or lime. Adjust the amount of lemon/lime juice to your preference for zing.

Add the cooked tofu back into the pan with the sauce. Stir in a generous amount of fresh basil.

Garnish with sliced scallions and sesame seeds. Serve immediately over cooked rice and enjoy!


If using silken-firm tofu, wrap the block between kitchen towels and place a small saucepan on top. Let it sit for 10-15 minutes to drain excess water. Pat the tofu dry with clean kitchen towels, then slice it into desired pieces. For a crispier texture, lightly coat the tofu slices in corn flour.

Gently heat 1-2 tablespoons of sesame oil (or your oil of choice) in a large pan over medium heat. Pan-fry the tofu slices until golden brown on both sides, flipping halfway through. This should take about 5-7 minutes per side.

Remove the cooked tofu from the pan and set it aside on a plate.

In the same pan, add 1 tablespoon of sesame oil. Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.

Add 1-2 tablespoons of red curry paste and, if desired, 1-2 tablespoons of sriracha or hot sauce. Stir well to combine with the garlic and ginger, cooking for another minute until fragrant.

Pour in 250-300 ml of coconut milk. Bring the mixture to a light simmer, stirring occasionally.

Once simmering, stir in the pureed mango, 1-2 tablespoons of light soy sauce, and the juice of 1/2 to 1 lemon or lime. Adjust the amount of lemon/lime juice to your preference for zing.

Add the cooked tofu back into the pan with the sauce. Stir in a generous amount of fresh basil.

Garnish with sliced scallions and sesame seeds. Serve immediately over cooked rice and enjoy!
