Tofu curry with vegetables

Ingredients for 2 servings:

• 1 lime(s)
• 3 tbsp soy sauce
• 3 tbsp agave syrup
• 200g tofu
• 5 tbsp flour
• 1 can coconut milk
• 3 carrots
• 1 handful of sugar snap peas
• 1 onion(s)
• 1 garlic clove(s)
• 2 cm ginger root
• chili flakes
• curry powder
• turmeric
• Paprika powder, sweet
• Salt
• Oil for frying
• Coriander leaves for garnishing

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 8 hours 30 minutes

vegan

Squeeze the lime and mix the juice, soy sauce, and agave syrup to make a marinade. Cut the tofu into 1 cm cubes and let it marinate for a few hours or overnight. Remove the tofu from the marinade and coat it in flour. Peel and slice the carrots. Trim the ends of the snow peas and halve the peas. Finely chop the ginger, garlic, and onion and sauté in oil. Then add the tofu cubes and fry until crispy. Add the vegetables and fry briefly, then pour in the coconut milk. Season everything with chili, curry powder, turmeric, paprika, and salt and simmer for a few minutes until the vegetables are al dente. Garnish the finished curry with coriander, if desired. Serve with basmati rice.