Crispy Curry Tofu with Coconut Rice and Frozen Vegetables

Ingredients

• 400 g Firm tofu
• 3 tbsp Wheat Flour
• 400 ml Coconut Milk
• 250 g Frozen vegetables
• 150 g Jasmine Rice
• 2 tsp Curry
• 1 tsp Garlic powder
• 1 tbsp Fish Sauce
• 2 tbsp Rapeseed oil
• to taste Salt

Instructions

1. 1

   Press tofu dry, cut into cubes, and toss with flour, salt, and garlic powder.

2. 2

   Cook rice in salted water until tender.

3. 3

   Fry tofu in oil over medium-high heat until crisp on all sides, then set aside.

4. 4

   Add curry powder to the pan, toast 30 seconds, then pour in coconut milk and fish sauce.

5. 5

   Add frozen vegetables and simmer 5 minutes.

6. 6

   Return tofu to the sauce, warm through, and serve over rice.