Tofu Curry With Lemongrass And Chile

Ingredients

  • 1 (14-oz.) block extra-firm tofu, drained (we drained and pressed our tofu)
  • 2 ½ Tbsp. canola oil, divided
  • 1 tsp. reduced-sodium soy sauce
  • ¼ cup water
  • ¼ cup canned coconut milk
  • 1/3 cup finely chopped shallots
  • 1 to 2 Thai chiles, finely chopped (we used 3 Thai chiles)
  • 1 lemongrass stalk, trimmed and finely chopped
  • ½ tsp. Kosher salt
  • 12 green beans, cut diagonally into 2-in. pieces
  • ½ red bell pepper, cut into ¼-in. pieces (After seeding & trimming the bell pepper, we decided to use the whole bell pepper. It was a smaller one so we didn’t mind using the whole bell pepper.)
  • 2 tsp. Madras curry powder (we used Hot Madras curry powder)
  • ½ tsp. sugar
  • 1 ½ tsp. fish sauce
  • 3 to 4 fresh cilantro sprigs, coarsely chopped (we just used the leaves and left them whole)

Directions

  1. Take the drained tofu and halve it lengthwise, cutting each half crosswise into 4 pieces afterwards.
  2. Pour 1 tablespoon of canola oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add in the tofu and don’t move it at all for 4 to 5 minutes or until it looks light browned (ours looked browned at 4 minutes). Flip the tofu over and let it cook for 2 minutes (we cooked ours for 1 minute). Carefully pour the soy sauce into the skillet, letting it cook for 2 minutes (we moved on earlier than that because the soy sauce had almost all been cooked off). Flip the tofu and cook it for one more minute. Take the tofu out of the skillet to let it cool down. Cut each piece diagonally so you yield triangular pieces.
  3. Mix the water and milk together in a mixing bowl, leaving off the side for now. Pour the remaining canola oil into the skillet, setting the heat to high. Once the oil’s hot but not smoking, toss in the shallots, chiles, and lemongrass, stirring constantly for 1 minute. Add the salt, green beans, and bell peppers in, continuing to stir for 2 minutes or until the vegetables have softened a little. Add the tofu back into the skillet as well as pouring in the coconut milk mixture and the fish sauce, cooking for 2 minutes (we tossed everything together so that all components were coated in the sauce) or until everything is heated through. Take the tofu mixture out of the skillet and top with cilantro, serving immediately.

Serves 4.

First of all, this does not serve 4 ! Maybe if you were serving it as an appetizer, but not as an entree. It was just enough to just serve mommy and me as an entree. We thought the tofu was going to be so tiny getting cut into triangles but it was actually a good size. When we tried a piece of the Thai chiles raw, it packed a lot of heat but by the end there wasn’t nearly as much heat as we thought there’d be. I was afraid that our tofu was a little too browned but we never tasted anything burnt. The vegetables add a nice contrasting texture to the dish. The cilantro also added a nice complementary flavor to the dish. Overall we really enjoyed eating this dish !

We got this recipe from Cooking Light.

We weren’t paid in any form to promote Cooking Light.

Take care everybody !

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