Thai Red Curry Tofu Marinade

🥘 Ingredients

• extra firm tofu 1 block (400 to 450 g)
• Thai red curry paste 2 Tbsp (30 g)
• maple syrup 1 ½ Tbsp (30 g)
• tamari 1 Tbsp (15 g)
• rice vinegar 1 Tbsp (15 g)
• toasted sesame oil 1 tsp (5 g)
• garlic 2 large cloves
• ginger 1 Tbsp (15 g)
• coconut milk ¼ cup (60 g)

1. 1

   Cut the extra firm tofu (14 to 16-ounce) into the desired shape. In a large bowl , whisk together the Thai red curry paste , maple syrup , tamari , rice vinegar , toasted sesame oil (optional), minced garlic , and minced ginger . Transfer the cut tofu to the bowl and toss to coat. Place the tofu in an airtight container and pour the remaining sauce onto the tofu. Marinate for at least 15 minutes . Or refrigerate for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator before using. Bake, grill, air fry, or pan fry the tofu. Heat the sauce in a medium skillet over medium-low heat. Add the coconut milk to the skillet and whisk until smooth.