Spicy Coconut Lime Curry with Crispy Marinated Tofu

This recipe is a keeper guys!!  The marinade for the tofu is something ELSE!! I ate a lot of the tofu before I plated the dish!!

For the Crispy Marinated Tofu

• ▢1 14 oz block extra firm tofu drained
• ▢3 tbsp oil
• ▢2 tbsp lime juice
• ▢1 tbsp miso paste
• ▢

For the curry

• ▢1 13.5 oz can full fat unsweetened coconut milk
• ▢3 jalapeños stems removed (seeds removed for less spicy)
• ▢1 small bunch cilantro
• ▢2 cloves garlic
• ▢2 tsp sugar
• ▢3 tbsp oil
• ▢2 shallots thinly sliced
• ▢2 large zucchinis sliced
• ▢1 1/2 tsp cumin powder
• ▢1 tsp coriander powder
• ▢1 1/2 cups green beans sliced
• ▢1 15oz can chickpeas drained and rinsed (I used soaked and cooked chickpeas)
• ▢1 tsp salt
• ▢juice from 1 lime
• ▢basmati rice cooked, for serving

For the Crispy Marinated Tofu

• Slice the tofu into 1/2 inch slabs crosswise. Place the pieces on a clean kitchen towel or a tofu press. I love mine and use it so often!
• Whisk together the oil, lime juice and miso then pour into a resealable container.
• Place the dry tofu slices into the container so they are full covered by the marinade. Let sit at room temperature for at least 30 minutes or up to overnight in the fridge.
• To bake, preheat the oven to 425º F and line a rimmed baking sheet with parchment paper. (Or airfry for 5 minutes on each side like I did.)
• Place in a single layer on the baking sheet. Bake for 15-20 minutes then flip each piece and return to the oven for another 15 minutes or so until golden brown and crispy.

For the Curry

• To make the curry sauce, add the coconut milk, jalapeños, cilantro, garlic cloves and sugar to the container of a high speed blender. Blend until smooth. Set aside until ready to use.
• Heat the oil in a large skillet over medium heat. When shimmering, add the shallot and zucchini. Cook for 6-8 minutes or until just beginning to soften.
• Stir in the cumin and coriander, cook for another 2-3 minutes before adding in the blended curry sauce, green beans, chickpeas and salt.
• Bring to a boil and reduce until the sauce has thickened and the vegetables are tender—about 5-10 minutes. Squeeze in the lime juice and add salt to taste if needed. Serve by itself or with basmati rice, crispy tofu and another squeeze of lime juice.