Lemongrass Chili Tofu with Thai Basil and Coconut Ginger Sauce is a delightful fusion of flavors combining the aromatic essence of lemongrass and the mild heat of chili with the creaminess of coconut milk. A popular Thai-inspired vegan dish, it features crispy tofu cubes infused with a fragrant blend of spices, enhanced by the freshness of Thai basil leaves. The coconut ginger sauce adds a rich and creamy texture, perfectly complementing the spicy and herbal notes. This dish is loved for its balanced complexity of flavors, offering a satisfying meal that is both nourishing and delicious. Perfect for those seeking a plant-based option with an exotic twist, it delights both the palate and the senses.
Lemongrass Chili Tofu with Thai Basil and Coconut Ginger Sauce
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Tofu – 400 Grams
- Lemongrass – 2 Stalks
- Chili – 2 Piece
- Thai Basil – 1 Cup
- Coconut Milk – 400 Ml
- Ginger – 1 Tbsp
- Garlic – 2 Cloves
- Soy Sauce – 2 Tbsp
- Brown Sugar – 1 Tbsp
- Vegetable Oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
22 Grams
Total Fat
15 Grams
Saturated Fat
550 Mg
Sodium
25 Grams
Total Carbohydrates
4 Grams
Dietary Fiber
14 Grams
Protein
Directions
Step 1
Cut the tofu into cubes and pat dry to remove excess moisture.
Step 2
In a pan, heat vegetable oil over medium heat.
Step 3
Fry the tofu cubes until golden and crispy.
Step 4
Remove tofu and set aside. In the same pan, add minced garlic, chopped lemongrass, and sliced chili.
Step 5
Saute until fragrant, then add grated ginger and continue to stir for another minute.
Step 6
Add coconut milk and soy sauce to the pan. Stir in brown sugar and let it simmer until slightly thickened.
Step 7
Return the tofu to the pan, gently coat with the sauce. Add Thai basil, stir, and cook for another 2 minutes.
Step 8
Serve the tofu hot, garnished with extra basil leaves.
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