This lemongrass tofu recipe is mouthwateringly aromatic and flavourful. Tofu is seasoned and pan-fried to crispy, then tossed in a creamy lemongrass coconut curry sauce. Served over rice, noodles or with stir-fried veggies, this tofu dish will become your new favourite vegetarian dinner.
Ingredients
- 400 g firm tofu about 1 lb. / 1 packet, cut into triangle pieces (can also be rectangles) about 0.5-1 cm thickness
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper black is also okay but white is best suited for an Asian flavour profile
- 3 tablespoons soy sauce
- 1/4-1/3 cup cornstarch or tapioca starch for coating
- 4 tablespoons olive oil, avocado oil or coconut oil for frying
For the lemongrass curry sauce
- 1.5 tablespoons olive oil or coconut oil
- 2 green onions with white parts finely chopped for the sauce, and the green parts diced and saved for garnish
- 1 stalk lemongrass finely chopped (don't use the hard ends of the lemongrass)
- 3 cloves garlic finely chopped
- 1 thumb-sized piece of ginger grated or chopped
- 1/2 teaspoon chili flakes or powder
- 2 teaspoons turmeric powder
- 2 teaspoons mild curry powder
- 1 can coconut milk don't shake the can, open it and use the thickened white cream of the milk only, reserve the rest of the liquid to add a little if the sauce needs thinning out
- 1 teaspoon sugar or honey
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
Instructions
- Cut the tofu into a triangle or rectangular strips, about 0.5-1cm thick, and place on a board, tray or plate in one layer. Use some kitchen roll/paper to press down the tofu to absorb some of the excess moisture.
- Sprinkle the tofu with garlic powder and pepper. Drizzle with about 3 tablespoons of soy sauce. Set aside.
- Prepare the curry sauce. In a skillet, heat the 1.5 tablespoons of oil over medium-high heat. Add the chopped green onions (the white part), lemongrass and ginger (but not the garlic yet). Stir-fry for 1-2 minutes, until they get aromatic. Then add the garlic and stir-fry for another minute, until it starts to get golden.
- Add the chili, turmeric and curry powder and stir through. Then stir in the coconut cream/milk, add the fish sauce and sugar and cook together for 5 minutes, stirring a few times. You can reduce the heat to medium if it's bubbling away too quickly. Finish with a tablespoon of lime juice. Taste for salt and add a pinch or two if needed. Set aside.
- Add the cornstarch to a bowl. In a clean frying pan or skillet, heat about 1/4 cup of oil, a thin layer over medium-high heat. Once sizzling hot, dip a few pieces of tofu in corn starch and shake off the excess, add to the oil. Continue until you fill the pan but without overcrowding it too much. Cook for about 1.5-2 minutes on each side or until golden brown and crispy. Remove to a plate and continue until all tofu is cooked.
- Transfer the crispy tofu to the heated curry sauce and stir OR pour it over the tofu on a serving plate. Garnish with plenty of fresh coriander, some sliced red chili, wedges of lime and some optional Asian fried shallots or crushed peanuts.
Video
Notes
For a vegan-friendly version, replace fish sauce with soy sauce or coconut aminos or half a teaspoon of salt.
If you can't do tofu, you can make this dish with pan-fried chicken pieces instead.
Nutrition
Calories: 501kcal | Carbohydrates: 18g | Protein: 13g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Sodium: 1131mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 137IU | Vitamin C: 4mg | Calcium: 161mg | Iron: 6mg
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