Crispy Green Curry Glazed Tofu with Seared Vegetables

Wrap the block of extra firm tofu in a double layer of paper towels, place inside the tofu press (or sandwich between two cutting boards topped with a heavy skillet), and press for 20 minutes to expel excess liquid.

Unwrap the pressed tofu onto a clean cutting board and cut the block into 2.5-centimeter (1-inch) even cubes using a chef knife.

Place the diced tofu into a medium mixing bowl, drizzle with 15 ml soy sauce and 5 ml toasted sesame oil, and sprinkle with 3 g garlic powder; gently fold with clean hands until every cube is seasoned.

Dust 35 g cornstarch over the seasoned tofu cubes in the medium mixing bowl and toss gently until all sides are completely coated in a dry, matte powder.

Pour 60 ml neutral cooking oil into a large non-stick skillet set over medium-high heat at 180°C (356°F), arrange the dredged tofu cubes in a single layer with space between each piece, and fry for 8 to 10 minutes, turning every 2 minutes with tongs until all sides are deep golden and rigid.

Transfer the crispy tofu cubes using a slotted spoon onto a plate lined with fresh paper towels to drain excess surface fat.

In a small saucepan off the heat, combine 200 ml full-fat coconut milk, 45 g vegan green curry paste, 30 ml pure maple syrup, and 15 ml soy sauce, then whisk vigorously until the paste is completely dissolved.

In a small mixing bowl, stir 5 g cornstarch into 15 ml cold water until completely dissolved into an opaque slurry, then whisk the slurry into the prepared curry mixture in the small saucepan.

Set the small saucepan over medium heat at 95°C (203°F) and cook the glaze for 3 to 4 minutes, whisking steadily as it reaches a gentle simmer, until the cornstarch gelatinizes and the sauce becomes glossy and viscous.

Remove the small saucepan from the heat source and immediately whisk in 15 ml fresh lime juice until fully integrated.

Wipe out the large non-stick skillet with a paper towel, return to high heat at 200°C (392°F), add 15 ml neutral cooking oil, and add 150 g sugar snap peas and 150 g red bell pepper strips, searing undisturbed for 2 minutes before tossing with 2 g fine sea salt for another 1 to 2 minutes until blistered yet crunchy.

Turn off the heat under the large non-stick skillet, add the drained crispy tofu cubes to the seared vegetables, pour the hot green curry glaze over the pan, and toss with tongs for 30 seconds until every piece is evenly coated in a thick, sticky sheen.

Divide 600 g warm cooked jasmine rice evenly into four serving bowls, spoon the glazed tofu and blistered vegetables on top, scatter 10 g chopped fresh cilantro and 5 g fresh thai basil leaves across each bowl, and garnish with 4 lime wedges.