🔹 2 tbsp Thai Red Curry Paste
🔹 2 tbsp Smooth Peanut
🔹 3 tbsp Tamari Or Soy Sauce
🔹 2 tbsp Fresh Lime Juice
🔹 3 To 4 tbsp Maple Syrup
🔹 1 medium Extra-Firm Tofu
🔹 1 medium cup Almond Butter
▶️ Press 1 (14 ounce) block of extra-firm tofu. Cut the tofu into rectangles, about 1/2-inch thick.
Prepare the sauce: Blend or mix: 2 tablespoons Thai red curry paste + 2 tablespoons smooth peanut or almond butter + 3 tablespoons tamari or soy sauce + 2 tablespoons fresh lime juice + 3 to 4 tablespoons maple syrup + 2 tablespoons water. Set aside.
▶️ Mix 2 tablespoons cornstarch with 1/2 teaspoon salt. Transfer the cornstarch mixture to a rimmed plate.
▶️ Dip both sides of the tofu triangles into the cornstarch, shaking off any excess while still making sure both sides are fully coated.
▶️ Either bake the tofu on a lined sheet at 400F until crispy, about 15 minutes, flipping half way. Heat a layer of oil in a large non-stick skillet and pan-fry the tofu until crispy on both sides. Set aside.
▶️ Heat the sauce in a small skillet over medium-low heat, adding water as it starts to thicken until desired consistency. Pour the sauce over the tofu and serve.