Vibrant Coconut Lemongrass Tofu Curry Recipe

Hey there, foodies! Today, I’m excited to share a unique and flavorful dish inspired by a recent trip to a bustling food market in Thailand. The vibrant colors and exotic aromas sparked my creativity, leading me to create this Coconut Lemongrass Tofu Curry that will surely transport your taste buds to Southeast Asia.

Ingredients

– 200g firm tofu, cubed
– 1 lemongrass stalk, minced
– 1 red bell pepper, thinly sliced
– 1 can (400ml) coconut milk
– 1 tbsp soy sauce
– 1 tbsp agave nectar
– 1 tsp ground turmeric
– Handful of Thai basil leaves
– Salt and pepper to taste
– Cooked jasmine rice, for serving
– Lime wedges, for garnish

Kitchen Tools

• chef’s knife
• cutting board
• wok
• wooden spoon

Preparation

Start by heating a wok over medium heat and add in the cubed tofu. Cook until golden brown on all sides, then remove from the wok and set aside.

In the same wok, add the minced lemongrass and sliced red bell pepper. Stir fry for a few minutes until fragrant, then pour in the coconut milk, soy sauce, agave nectar, and turmeric.

Return the tofu to the wok and simmer the curry for about 10 minutes until the flavors meld together. Season with salt and pepper to taste.

Just before serving, tear the Thai basil leaves and stir them into the curry for a burst of freshness.

Serving

This Coconut Lemongrass Tofu Curry weighs approximately 800g once cooked and serves 4 people generously. Each serving is around 200g and packs an estimated 300 calories.

Tips

To take this dish to the next level, try garnishing with a squeeze of fresh lime juice right before serving. The citrusy zing will elevate the flavors and add a refreshing twist to the creamy curry.

I hope you give this Coconut Lemongrass Tofu Curry a try and enjoy the unique blend of flavors. Feel free to customize it with your favorite veggies or protein choices to make it your own. Happy cooking!