Crispy Curry Tofu with Jasmine Rice and Pickled Vegetables

Ingredients

• 400 g Firm tofu
• 150 g Jasmine Rice
• 200 ml Coconut Milk
• 1 tbsp Curry
• 1 tsp Garlic powder
• 1 tbsp Fish Sauce
• 1 tbsp Thai Sweet Chili Sauce(optional)
• 6 Cornichons
• 1 Carrots
• 2 tbsp Brown Rice Vinegar
• 2 tbsp Rapeseed Oil
• 2 tbsp Wheat Flour

Instructions

1. 1

   Start the jasmine rice with 300ml water; simmer covered 15 minutes.

2. 2

   Press tofu dry, cut into cubes, and toss lightly in flour.

3. 3

   Fry tofu in rapeseed oil until crisp on all sides; set aside.

4. 4

   Add curry and garlic powder to the pan, then pour in coconut milk, fish sauce, and sweet chili sauce; simmer 3 minutes.

5. 5

   Return tofu to the sauce and coat well.

6. 6

   Quick-pickle sliced carrots and cornichons in brown rice vinegar while the sauce simmers.

7. 7

   Serve tofu and sauce over rice with pickles on the side.