Goan Coconut Curry Shrimp and Tofu by Dimsumshorty

Ingredients

• 340g (3/4 lb) large shrimp, peeled and deveined
• 400g (14 oz) firm tofu, pressed and cubed
• 350g (3/4 jar) goan coconut curry simmer sauce
• 1 tbsp neutral cooking oil

Instructions

1. Heat oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the cubed tofu and sear for 5-7 minutes, turning occasionally, until golden brown on all sides.
3. Add the shrimp to the skillet and cook for 2-3 minutes, stirring constantly, until opaque and pink.
4. Pour the Goan curry sauce over the shrimp and tofu, reducing heat to medium-low until ready to serve.
5. Simmer for 3-5 minutes, stirring gently, until the sauce is heated through and coats the ingredients evenly.