Vegan Coconut Curry with Crispy Tofu

Coconut Curry

1. Set your InstantPot to sauté (you can also just use a pot over medium heat) and add coconut oil, garlic, white onion, ginger, red curry paste, coriander, cumin, salt and pepper. Saute together for 3-4 minutes.
2. Add in your veggies! Saute for another 3-4 minutes then add coconut milk, juice from one lime, fish sauce (omit for vegan), soy sauce, and sriracha for spice. Set to pressure cook for 10 minutes (or cover pot and cook for 30 min).
3. Quick release and a few fresh basil leaves.
4. *Optional- add 2 teaspoons tapioca flour to thicken the sauce. Just mix with 1/3 cup water then add!
5. Serve with rice and some sriracha on top!

Crispy Tofu

1. Preheat oven to 450 degrees.
2. Cut your organic firm tofu in half longways and place on a cutting board covered with a dish towel. Place another dish towel over the tofu and then place something heavy on top (I did like 5 cookbooks). This helps drain out any liquid so it can get extra crispy!
3. After 20 min, cut the tofu into cubes. Toss in 1 tablespoon tapioca flour, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, pepper and a drizzle of avocado oil.
4. Lay your tofu out of a baking sheet and bake for 20 minutes, flipping after 10 minutes.
5. Serve with your curry over rice!