- 1 cake extra firm organic tofu, sliced in 12 slices
- ? cups organic shredded coconut
- ? t. cardamom
- ? t. salt
- ? cup rice milk or almond milk
- 3 Tbs. coconut oil
- 1 Tbs. Red Curry Paste
- 1 can coconut milk
- 1 cup red onion, chopped
- 1 Tbs. ginger, minced
- 1 Tbs. garlic, minced
- ? cucumber, peeled, deseeded and chopped
- 2 t. peppers (jalapeno, serrano)
- ? cup bell peppers, chopped
- ? of a cucumber, peeled, de-seeded and chopped
- 2 Tbs. cilantro, chopped
- Juice of 1 lime
- 1 Tbs. chopped cilantro for garnish
- 2 mangos, peeled and chopped
- 1 Tbs. sugar or honey - optional
- Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.
- Combine coconut, ? t. cardamom, and salt in a shallow dish. Dip tofu in rice milk and then in coconut mixture. Bread both sides of the tofu with mixture.
- Fry ? of tofu cutlets in 1Tbs. of coconut oil until golden brown on both sides (add more coconut oil if needed). Repeat with remaining half of tofu cutlets. Remove from pan and lay out on paper towel to absorb oil.
- In food processor, blend 1 mango with coconut milk and curry paste. Add salt and pepper to taste.
- Saut? onion in coconut oil.
- Add ginger and garlic.
- Add cucumbers and peppers, then add coconut mixture and cook for 5 minutes.
- Add remaining mango, 1 Tbs. cilantro, parsley, and juice of 1 lime.
- Taste and add more salt, pepper, and 1 Tbs. sugar or honey (if desired).
- Pour curry over tofu cutlets on platter and serve. Garnish with chopped fresh cilantro.
Step-By-Step Photo Instructions
Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.
Combine coconut, ? t. cardamom, and salt in a shallow dish. Dip tofu in rice milk and then in coconut mixture. Bread both sides of the tofu with mixture.
Fry ? of tofu cutlets in 1 Tbs. of coconut oil until golden brown on both sides (add more coconut oil if needed). Repeat with remaining half of tofu cutlets.? Remove from pan and lay out on paper towel to absorb oil.
In food processor, blend 1 mango with coconut milk and curry paste. Add salt and pepper to taste.
Saut? onion in coconut oil. Add ginger and garlic.
Add cucumbers and peppers, then add coconut mixture and cook for 5 minutes.
Add remaining mango, 1 Tbs. cilantro, parsley, and juice of 1 lime. Taste and add more salt, pepper, and 1 Tbs. sugar or honey (if desired).
Pour curry over tofu cutlets on platter and serve. Garnish with chopped fresh cilantro.
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