Lemongrass Tofu Curry combines the aromatic flavors of Thai cuisine with the freshness of lemongrass and the zesty notes of kaffir lime leaves. This dish offers a balance of spicy, savory, and slightly tangy flavors that are characteristic of authentic Thai curries. Tofu, a versatile and protein-rich ingredient, absorbs the fragrant curry sauce, making it a delightful choice for vegetarians and those seeking a halal option. Coconut milk provides a creamy texture that complements the bold spices, while the addition of vegetables adds color and nutrition. Loved for its rich taste and aromatic profile, this curry is a favorite for both its exotic flavors and its ability to be a satisfying meal for any occasion.
Lemongrass Tofu Curry
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Tofu – 400 Grams
- Coconut Milk – 400 Ml
- Lemongrass – 2 Stalks
- Kaffir Lime Leaves – 5 Piece
- Red Curry Paste – 3 Tbsp
- Soy Sauce – 2 Tbsp
- Brown Sugar – 1 Tbsp
- Bell Pepper – 1 Piece
- Basil – 10 Leaves
- Onion – 1 Piece
- Garlic – 3 Cloves
- Vegetable Oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Total Fat
15 Grams
Saturated Fat
650 Mg
Sodium
20 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
5 Grams
Sugars
12 Grams
Protein
Directions
Step 1
Press the tofu to remove excess water, then cut into cubes.
Step 2
Heat vegetable oil in a pan over medium heat. Add tofu and fry until golden. Remove and set aside.
Step 3
Add chopped onion, minced garlic, and sliced lemongrass to the pan. Sauté until fragrant.
Step 4
Stir in red curry paste and cook for 2 minutes. Add coconut milk, soy sauce, and brown sugar. Simmer gently.
Step 5
Add kaffir lime leaves and sliced bell pepper. Cook for 5 minutes.
Step 6
Return tofu to the pan and cook for another 5 minutes.
Step 7
Stir in fresh basil leaves. Adjust seasoning if necessary. Serve hot with steamed rice.
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