Easy Thai Red Tofu Curry
[Vegan, Grain-Free]

To Make the Tofu:

1. Drain and remove the tofu from it's packaging. Press tofu (see notes). This will be 30 minutes of idle time.
2. In the meantime, combine the marinade ingredients from the garlic clove through to the red pepper flakes in a bowl.
3. Once the tofu is good to go, cut into cubes and toss into a freezer bag with marinade. Shake to coat.
4. Let the tofu marinade for at least 30 minutes or up to 24 hours. Once done, transfer the tofu to a separate bowl and add corn starch. Toss to coat.
5. Heat coconut oil in a skillet over moderate heat.
6. Place the tofu cubes into the skillet and fry until they are golden brown and crispy on each side — approx. 2 minutes per side.
7. Transfer the tofu to a bowl.

To Make the Curry:

1. Add 1/4 cup of water to a large saucepan and bring to a light simmer.
2. Add the minced onion, garlic, and fresh ginger and bring the heat to medium.
3. Simmer for approximately 5 minutes or until the garlic is fragrant and the onions are slightly translucent.
4. Add the slices of red bell pepper and mushrooms.
5. Stir in the 3 tablespoons of red curry paste and stir until the veggies are evenly coated.
6. Finally, add the coconut milk, soy sauce or tamari, lime juice, and zest.
7. Stir until the curry paste has dissolved into the liquid and let the curry simmer for approximately 15 minutes.
8. In the meantime, prepare your rice, if using, per the package instructions. Once the rice is ready, serve in a bowl and spoon the curry over the rice. Top with crispy tofu and garnish with fresh Thai basil ribbons and sliced scallions.