Vegan | Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients

For the Crispy Tofu

– 14 oz (397 g) extra-firm tofu
– 2 tablespoons cornstarch
– ½ teaspoon salt
– 1 tablespoon neutral cooking oil

For the Star Fruit Curry

– 2 medium star fruits, approximately 8 oz (225 g) total, divided
– 1 tablespoon coconut oil
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons vegan red curry paste
– 1 can coconut milk, 13.5 oz (400 ml)
– ½ cup vegetable broth
– 1 tablespoon soy sauce
– 1 teaspoon brown sugar
– 1 red bell pepper, thinly sliced
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 1 tablespoon fresh lime juice
– ¼ teaspoon salt, or to taste

For Garnish

– ¼ cup fresh Thai basil or cilantro leaves
– 1 tablespoon sliced red chili, optional

For Serving

– 3 cups cooked jasmine rice

Instructions

1. Drain the tofu and wrap it in a clean kitchen towel. Place a plate or light weight on top and press for 15 minutes to remove excess moisture.
2. Cut the tofu into ¾-inch cubes. Toss with the cornstarch and ½ teaspoon salt until evenly coated.
3. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook for 8–10 minutes, turning occasionally, until golden and crisp. Transfer to a plate.
4. Remove the seeds from both star fruits. Dice one fruit for the curry base and slice the other into thin stars for finishing.
5. Heat the coconut oil in a large saucepan or deep skillet over medium heat.
6. Add the onion and cook for 4 minutes until softened.
7. Add the garlic and ginger. Cook for 30 seconds, stirring constantly.
8. Add the red curry paste and cook for 1 minute to release its aroma.
9. Add the diced star fruit and cook for 3 minutes, stirring gently.
10. Pour in the coconut milk and vegetable broth. Add the soy sauce and brown sugar. Stir to combine.
11. Bring to a gentle simmer and cook uncovered for 8–10 minutes.
12. Add the red bell pepper and green beans. Simmer for another 5–7 minutes until the vegetables are tender but still retain some texture.
13. Stir in the lime juice and taste. Add the remaining salt if needed.
14. Add the crispy tofu and reserved star fruit slices. Simmer gently for 1–2 minutes, just long enough to warm the tofu and soften the star fruit slightly.
15. Remove from the heat. Garnish with Thai basil or cilantro and sliced red chili.
16. Serve over jasmine rice.

Serving Suggestions

Serve immediately for the best contrast between the creamy curry and crispy tofu. Star fruit gives the coconut sauce a distinctive sweet-tart flavor, while the fresh star-shaped slices make the dish visually appealing.

Vegan note: Check the curry paste and other packaged ingredients to confirm that all are vegan.