Lemongrass Coconut Tofu with Thai Basil and Pineapple Relish is a delightful fusion of flavors representing the heart of Thai cuisine. This dish combines the fragrant and citrusy notes of lemongrass with the creamy richness of coconut milk, enveloping tender cubes of tofu. The addition of Thai basil introduces a sweet and peppery aroma that elevates the dish, while a vibrant pineapple relish adds a tangy and sweet contrast, balancing the savory elements. Loved for its refreshing taste and aromatic profile, this vegan-friendly recipe is perfect for those seeking a taste of Thailand’s culinary diversity without compromising on dietary preferences. It’s a perfect balance of savory, sweet, and aromatic, making it a favorite among those who appreciate bold and exotic flavors.
Lemongrass Coconut Tofu with Thai Basil and Pineapple Relish
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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
- Coconut Milk – 1 Cup
- Thai Basil – 1 Cup
- Pineapple – 1 Cup
- Onion – 1 Piece
- Garlic – 4 Cloves
- Soy Sauce – 3 Tbsp
- Lime – 1 Piece
- Brown Sugar – 1 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
10 Grams
Saturated Fat
600 Mg
Sodium
30 Grams
Total Carbohydrate
4 Grams
Dietary Fiber
10 Grams
Sugars
15 Grams
Protein
Directions
Step 1
Press the tofu to remove excess moisture. Cut into 1-inch cubes and set aside.
Step 2
Finely chop the lemongrass, onion, and garlic. Sauté in a pan over medium heat until fragrant.
Step 3
Add the coconut milk and soy sauce to the pan. Stir in the brown sugar and bring to a simmer.
Step 4
Add the tofu cubes to the pan, gently stirring to coat them in the sauce. Simmer for 15 minutes.
Step 5
Chop the pineapple into small pieces.
Step 6
Mix with lime juice and a pinch of salt to create the pineapple relish.
Step 7
Before serving, stir in chopped Thai basil. Serve the tofu topped with pineapple relish.
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