Directions

• Mix the cornstarch, sriracha, soy sauce, agave and 1 tsp oil in a mixing bowl. Increase or decrease the amount of the ingredients according to sweetness/ spiciness.
• Take half a slab of extra firm tofu, drain the water and remove moisture with paper towels and also wrap with a clean kitchen towel and keep aside to dry for at least 30 minutes.
• Dice the dried tofu into cubes and toss in the coating mixture in the bowl.
• Bake in a preheated oven at 400 F for 25-30 mins.
• Wash & cut the vegetables into cubes and keep aside.
• For the curry paste, I first blended 2 cloves of garlic, thai chillies, lemon grass, cut shallot, cilantro, cumin and coriander powder into a fine paste with a little water.
• Heat the remaining oil in a sauce pan and add the minced garlic and roast till fragrant.
• Add the blended curry paste and cook for a few minutes till the raw smell is gone.
• Add the cut vegetables, water & salt and cook till the vegetables are soft for about 5-7 minutes.
• Add kashmiri chilli powder for extra spice if needed.
• Add the coconut milk and tofu, give it a nice stir, mix well and allow to cook for another 3-5 mins on a low/medium flame.
• Add extra water if the curry is too thick.
• A tsp of agave can also be added for a hint of sweetness.
• Enjoy the tasty curry with rice.