Baked Tofu with Curry-Coconut Sauce

Sauce

In a small bowl combine:
1 ¼ cups canned light coconut milk
2 tablespoons soy sauce
2 teaspoons sugar
½ teaspoon sea salt

In a pan over medium heat:
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
Grated zest of 1 lemon
1 ½ tablespoons minced garlic
1 ½ tablespoons curry powder

1. Sauté second list of ingredients until fragrant (30 seconds).

2. Add the coconut-milk mixture and bring to a boil.

3. Cook until the sauce thickens slightly, 1 ½ minutes. Add ½ cup chopped fresh basil. Pour into bowl.

Tofu

- use extra-firm tofu found in the refrigerated section
- after removing tofu from package, wrap in paper towel and remove excess water
- cut in long rectangle or small triangles
- place cut tofu in baking pan and cover in Curry-Coconut Sauce - save some sauce for grains if you like (the longer you marinate, the more the tofu will absorb the marinade)
- when ready to cook, pre-heat oven to 350 and cook for 20-25 minutes