Creamy Coconut Lime Tofu

Step 1

First start by deseeding the dried chillies, this will be very easy to do and can be done by hand

Step 2

Then place the dried chillies and dried mushrooms into a heat resistant bowl. Pour over boiling water to submerge, then cover the bowl and allow to sit for 15 minutes

Step 3

After soaking, transfer the chillies and mushrooms to a food processor or blender. Along with the shallots, garlic, and ginger. Add 3-4 tablespoons of the soaking water from the mushrooms and chillies to help the food processor/blender process the aromatics

Step 4

Blitz the mixture to form a chilli paste, this won't take long at all

Step 5

Then chop up the firm tofu into bite sized pieces and place into a mixing bowl along with 1tbsp of the oil, the salt, and the cornflour (this is cornflour for UK readers, corn starch for US readers)

Step 6

Gently mix everything together until the tofu is evenly coated, and air fry at 185'C/365'F for 15 minutes, flipping them over half way. They should be crispy and golden all over

Step 7

Whilst the tofu is air frying, place the remaining 2tbsp of oil into a pan and place over a medium-low heat. Sauté the chilli paste for 2-3 minutes to cook out the rawness from the aromatics

Step 8

Then turn the heat down to low and add in the coconut milk. Fill up the empty coconut milk tin half way with water and swish around (no coconut milk waste!) and pour this into the pan as well

Step 9

Also add in the soy sauce, sugar, and lime zest from half of the lime. Simmer everything on a low heat for around 2-3 minutes

Step 10

Add all of the tofu to the coconut sauce along with the sliced fresh red chillies, the Thai basil/coriander, and a squeeze of lime juice from half of the lime. Simmer for just a minute or so to heat through

Step 11

Serve over steamed rice or any noodles of choice