Coconut Lime Tofu

20260106 #breakfastdiary day 1606, -9°C/mostly cloudy Fried tofu and rich coconut milk are flavors you'd expect, but the moment you squeeze in the lime, the whole mood flips — it transforms into something seriously delicious. Approx. 460kcal per serving Coconut Lime Tofu

1/2 bowl cooked rice, 1 block tofu, 1/4 onion, 1t garlic, 1t ginger, 150ml coconut milk, 1t coconut sugar, 2t paprika, 1T soy sauce, 1/2 lime, a little parsley

1. Microwave the tofu for 2 minutes, pat dry with a paper towel, cut into bite-sized pieces, and coat evenly with starch. 2. Heat olive oil in a pan, add a little soy sauce, and pan-fry the tofu until crisp, then set aside. In the same pan, add a bit more olive oil, sauté 1/4 chopped onion, then add 150ml coconut milk, 1t coconut sugar, 2t paprika, and 1T soy sauce, and bring to a boil. Add the tofu from step 1 and simmer a bit more. Turn off the heat and squeeze in the lime. 3. Put rice on a plate, pour the coconut tofu from step 2 over it, and top with a little parsley.