😉 I made some other YouTuber's recipe

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Wrap the tofu in paper towel, place a weight on it and press for 10-15 minutes. Slice into small flat squares, gently blot the slices with paper towel and sprinkle lightly with salt.
2. Heat a large nonstick pan over medium-high heat. Add the avocado oil, then carefully add the tofu slices in a single layer. Cook for about 5 minutes until the bottom is golden brown, then carefully turn and cook the other side for about 4 minutes. Transfer to a paper-towel-lined plate.
3. Coarsely crush the coriander seeds in a mortar and pestle. In a medium saucepan or sauté pan, add the coconut milk, soy sauce and cane sugar.
4. Bruise the lemongrass stalks and finely chop them, then add to the pan. Thinly slice the ginger and add it. Peel and crush the garlic and add it. Remove stems from the red Thai chillies, halve them and add them.
5. Add the ground white pepper, the crushed coriander seeds and the cinnamon stick. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 7-8 minutes.
6. Add the tofu to the braising liquid, stir to coat, then simmer gently for 35 minutes.
7. Remove the sauce from the heat and let it cool briefly. Serve with steamed jasmine rice, garnished with Thai basil and white sesame seeds.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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