Keto Shan Tofu Curry with Coconut Milk

Instructions

1. 1Combine the 1 cup of chickpea flour and 3 cups of water in a medium (e.g., 2-quart / 1900 ml) saucepan. Cook over medium heat (162.8-176.7°C / 160-175°C), stirring constantly with a whisk, for 5-7 minutes, until the mixture thickens significantly and pulls away from the sides of the pan. Pour the mixture into an 20.32 × 20.32 cm (or similar size) dish and let it cool and set for at least 30 minutes at room temperature, until firm to the touch.
2. 2While the tofu cools, heat the 2 tablespoons of coconut oil in a large (e.g., 6-quart / 5700 ml) heavy-bottomed pot over medium heat (162.8-176.7°C / 160-175°C) until shimmering. Add the 1 medium onion, finely diced, and cook, stirring occasionally, for 5-7 minutes, until the onion softens and becomes translucent.
3. 3Add the 3 cloves of garlic, minced, and the 1 tablespoon of ginger, grated, to the pot. Cook, stirring constantly, for 1 minute, until fragrant. Stir in the 1 teaspoon of turmeric powder and the 0.5 teaspoon of chili powder, and cook for 30 seconds more, stirring constantly, until fragrant.
4. 4Once the Shan tofu is firm, cut it into 2.54 cm (2.5 cm) cubes. Carefully add the tofu cubes to the pot. Pour in the 1 can of coconut milk and the 1 tablespoon of fish sauce. Stir gently to combine, then increase the heat slightly to bring the mixture to a gentle simmer (small bubbles forming around the edges).
5. 5Reduce the heat to low (93.33-107.2°C / 95-105°C), cover the pot, and cook for 15-20 minutes, stirring gently halfway through, until the sauce has thickened slightly and the flavors have melded. Remove the pot from the heat and stir in the 1 tablespoon of lime juice. Serve the curry immediately over the 4 cups of cauliflower rice, divided among four bowls, and garnish each serving with the 2 tablespoons of fresh cilantro, roughly chopped.

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