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
Nutrition (per serving)
Calories
257.5kcal (12.88%)
Protein
3.0g (6%)
Carbs
22.5g (8.18%)
Sugars
3.0g (6%)
Healthy Fat
3.0g
Unhealthy Fat
15.0g
% Daily Value based on a 2000 calorie diet
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.
Nutrition (per serving)
Nutrition (per serving)
Calories
257.5kcal (12.88%)
Protein
3.0g (6%)
Carbs
22.5g (8.18%)
Sugars
3.0g (6%)
Healthy Fat
3.0g
Unhealthy Fat
15.0g
% Daily Value based on a 2000 calorie diet
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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.
FAQS
How do I make a vegan-friendly Vietnamese tofu curry?
This Vietnamese-inspired tofu curry is already vegan-friendly as it uses firm tofu and coconut milk as the base. Just ensure that all your ingredients, like the vegetable oil and spices, are plant-based. You can also add more vegetables like bell peppers or carrots for extra nutrition.
What can I substitute for lemongrass in this tofu curry recipe?
If you can't find lemongrass, you can substitute it with a combination of lemon zest and a bit of lime juice to mimic the citrusy flavor. Alternatively, you can use a splash of lemon juice and a bit of ginger for a similar aromatic profile.
How should I store leftover Vietnamese tofu curry?
To store leftover Vietnamese tofu curry, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it for up to 2 months. Just remember to reheat it gently on the stove or in the microwave before serving.
What are some good side dishes to serve with tofu curry?
This creamy tofu curry pairs wonderfully with steamed jasmine rice or rice noodles. You can also serve it with a side of fresh spring rolls or a simple green salad to balance the flavors. For a complete meal, consider adding a side of stir-fried vegetables.
Can I make this tofu curry spicier?
Absolutely! If you prefer a spicier tofu curry, you can increase the amount of chili flakes or add fresh chopped chilies during the cooking process. Just be sure to adjust the spice level according to your taste preference!
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Diana Opoti
(@dianaopotieats)
Self taught cook making restaurant style food. Self taught cook making restaurant style food. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia