Lemongrass Tofu in Red Curry Sauce

Recipe for Lemongrass Tofu in Red Curry Sauce.
Light Tofu Red Curry

Makes 4 servings

Preparation time: 10 minutes Cook time: 30 minutes

1 -19oz package of refrigerated firm tofu
1 red pepper
1 yellow pepper
1/4 cup of canola oil for frying tofu
1-13.5oz. can of coconut milk (see note)
1/4 cup of chopped fresh basil (Thai basil is preferred)
1/2 cup chopped green onion
2 stalks of lemongrass
2Tbsp of Red curry paste
1 lime
Remove tofu from package, remove any excess water, and pat dry. Cut the tofu in cubes and pat dry again. Let the tofu sit and . While the tofu is drying, chop the basil, onion, lemongrass, and peppers, and set aside.
Place oil and lemongrass in a large frying pan on medium high. When oil is hot, lower heat just a little to medium and add the tofu. If the pan can’t hold all of the tofu, fry in batches. Have a plate with a paper towel on it to pull the oil from the fried tofu. Each side should take about 3-4 minutes to get golden. The tofu is done when it golden color and spongy. Place cooked tofu on a plate with paper towel and repeat with other batch. When all of the tofu has been cooked, remove lemongrass from oil and discard. Set tofu aside.
Drain some of the oil out and reserve just enough to saute the peppers and onions. Once finished, add chopped basil, peppers, and onion and cook the vegetables as desired. Some people prefer veggies crunchy and some like them tender.
“To each his/her own”… Once cooked, remove the vegetables and remove the oil from pan. Set the vegetables aside.
Don’t pat dry the pan. Just pour out the oil and set the pan back on the hot stove on medium-high.
To make the curry sauce. Pour coconut cream, not milk, into the pan. Reduce this down for about 2-3 minutes to release the oil and add the curry paste. Use a whisk to stir the paste into the cream. Reduce heat to medium. Let the curry-cream mix cook for about 2-3 minutes. Add the coconut milk and continue to whisk the sauce. Once the sauce has come to a boil, mix the tofu and vegetables into the curry sauce. Let simmer on low for 10 minutes. Serve over Jasmine rice with a quarter of the lime and some basil for garnish. Enjoy!

Jasmine Rice:
Cook rice according to directions on package. I use a rice cooker. Rinse rice before using to get rid of starch. The ratio for cooking rice in a cooker or on the stove is 2:1. Two cups of water to one cup of rice. The other option is to cook it like spaghetti. This is tricky and requires skill because you have to make sure enough water is added. It also requires attention. Use a rice cooker, save time. 🙂

Note: The coconut milk used should be the “regular” kind as the “light” version has fillers. Also, try not to shake the can because when coconut milk sits, the cream rises to the top. In colder weather, this is apparent, but in warmer weather, try putting the can in the refrigerator for a couple of hours. When ready to use the coconut milk, spoon the cream from the top and reserve the milk for later on in the recipe.


One comment

  1. It sounds just as delicious as the pic showed. I can’t wait to try out myself. I had never thought about cooking tofu in curry!!! Thanks, Christine, for the details.

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