Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of extra-firm tofu to remove excess water, then cut it into 2-cm cubes and set aside.

2. 2

   Heat 2 tablespoons of coconut oil in a large wok or pan over medium-high heat.

3. 3

   Add 0.5 cup of finely sliced shallots, 2 green chilies slit lengthwise, and 10 fresh curry leaves, then stir-fry for 3-4 minutes until aromatic and shallots soften.

4. 4

   Introduce the cubed tofu to the pan along with 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of cumin powder, 2 teaspoons of Sri Lankan curry powder, and 0.5 teaspoon of salt, tossing gently to coat the tofu.

5. 5

   Continue to stir-fry for 5-7 minutes until the tofu is lightly browned on all sides, then pour in 0.5 cup of light coconut milk and simmer for 2 minutes.

6. 6

   Stir in 1 tablespoon of fresh lime juice and cook for another minute until the sauce slightly thickens, then remove from heat.

7. 7

   Garnish the stir-fried tofu with 0.25 cup of fresh grated coconut before serving immediately with rice.