Vietnamese-Inspired Tofu Curry with Lemongrass and Coconut
A creamy tofu curry packed with vibrant flavors from lemongrass, ginger, and coconut milk, making it a comforting and satisfying dish.
Ingredients
- 1block firm tofu
- 2tbspcornstarch
- Salt and black pepper
- 2tbspvegetable oil
For the Sauce
- 1stalk lemongrass
- 1tbspginger
- 3clovegarlic
- 1onion
- 3medium tomatoes
- 1cancrushed tomatoes
- 1cupcoconut milk
- 1tspturmeric powder
- 1tspcurry powder
- 1/2tspchili flakes
- Fresh cilantro or Thai basil
How to make Vietnamese-Inspired Tofu Curry with Lemongrass and Coconut
Prepare the Tofu
Toss the tofu pieces in cornstarch, salt, and black pepper, ensuring each piece is coated evenly.
Heat the vegetable oil in a skillet over medium heat, and pan-fry the tofu until golden and crispy on all sides.
Remove and set aside.
Make the Curry
In the same skillet, add a bit more oil if needed. Sauté the lemongrass, ginger, and garlic for 1-2 minutes until fragrant.
Add the chopped onion and cook until softened.
Stir in the grated or crushed tomatoes, bell peppers, turmeric powder, curry powder, and chili flakes (if using). Let the mixture simmer for 3-4 minutes until it thickens slightly, then blend it.
Pour in the coconut milk and stir to combine. Bring the sauce to a gentle simmer, then add the crispy tofu pieces back into the pan.
Cook for an additional 5-7 minutes, allowing the tofu to absorb the flavors.
Garnish with fresh cilantro or Thai basil and serve hot with rice or noodles.
Tips & Tricks
For extra flavor, marinate the tofu in soy sauce before coating with cornstarch.
Adjust the level of chili flakes to suit your spice preference.
