Sheet Pan Lemongrass Tofu Curry

Serves 2

For Tofu

1 lb firm tofu, cut into 1-inch cubes

1 medium onion, thinly sliced

1 stalk lemongrass, cut into four pieces

2 tablespoons high heat cooking oil, I used avocado

1 tablespoon Madras style curry powder, recipe in pamphlet

½ teaspoon sea salt

For Sauce

2 tablespoons rice vinegar

1 tablespoon fresh garlic, (3 cloves) minced

1 tablespoon fresh ginger, minced

1 tablespoon fish sauce

1 teaspoon shrimp paste (optional but good)

2 tablespoons maple syrup

1 teaspoon sriracha hot sauce

14-ounce can diced tomatoes, or an equal amount fresh

1 can unsweetened full fat coconut milk

Cut the tofu into 1-inch cubes. Drain the cubes, for 15 minutes, between two tea towels with a cutting board as a weight on top. Preheat the oven to 425 F Line a rimmed sheet pan or large casserole with parchment paper so it extends up the edges. The parchment will hold all the curry liquids.

Toss the tofu and onions with the curry powder, oil and salt. Roast for 20 to 25 minutes, stirring after 10 minutes.

Blend the sauce ingredients together using a mini food processor or by hand.

Make thin cuts along the length of the lemongrass stalk with a serrated knife. Then, holding the lemongrass at either end, bend it back and forth. This will release the fragrance and flavor. Add the lemongrass with the coconut, tomato and sauce.

After the tofu and onions are golden, Stir in the lemongrass, sauce, coconut milk and tomatoes. Reduce the heat to 350F and bake for another 15 to 20 minutes.

Taste and correct if needed. Serve with chopped cilantro at the table