Crispy Tofu with Red Curry Sauce

This tofu recipe is cooked in the same way as the previous crispy tofu recipe; this one uses some different ingredients and is a smaller serving size. The sauce idea came from searching our barren kitchen for ingredients (It is barren purposefully since we are going to British Columbia for a week).

Ingredients:
6 oz of extra firm tofu
2 tbs brown rice flour
2 tbs quinoa flour
1 tbs flaxseed meal
1 1/2 tsp paprika
1/8 tsp red pepper (cayenne)

Pour enough oil into a large skillet to cover the bottom of the pan with a thin layer, and place on medium heat.

 Once the oil is heated place the tofu strips in the skillet, allow to cook for about 3 min on both sides until golden brown and transfer to a plate lined with paper towels to drain.

Sauce:
1/2 tsp toasted sesame oil
1 tsp raw coconut aminos sauce
1 tbs red curry paste
2 tbs water
1/3 cup agave nectar

Add all ingredients to a sauce pan and simmer on low heat until all the flavors combine and the sauce is hot. Serve alongside the tofu.

This dish has more Asian flavors than we tend to experiment with, so it was enjoyable to attempt to make a delicious sauce with foreign flavors; the sauce is a great balance between sweet and spicy. It can taste sweeter at first, but then comes the punch of spice!