Coriander Tofu, Yam In A Creamy Thai Coconut Sauce

Pan-fried coriander tofu, juicy yam in a creamy Thai coconut sauce.

250g leftover boiled yam cubed
340g plain tofu cubed
1 tbsp. corn flour
2 tbsp. olive oil
1/2 tsp ground coriander
1 tsp dark brown soft sugar
25g Fresh coriander chopped

Sauce:
2 tbsp. olive oil
1 small onion sliced
2 tbsp. ginger finely minced
400ml can coconut milk
2 tbsp. Sainsbury’s Thai base

1. Toss cubed tofu in corn flour, ground coriander and sugar until well coated.
2. Fry or air fry in olive oil until slightly golden and set aside.
3. In a wok, add 2 tbsp. olive oil over moderate heat, add sliced onion cook until translucent.
4. Add ginger and stir fry for 1-2 mins.
5. Add coconut milk and Thai base, stir until blended.
6. Add yam and tofu to wok, simmer for 15 to 20 mins until warmed through and juicy.
7. Swirl through chopped coriander, and plenty of freshly ground black pepper before serving.

Served here with:
Fluffy Jasmine Rice
Pan Roasted broccoli with shallots.
Garnished with sliced salad onions, poppy seeds and sesame seeds.