Coconut-Poached Tofu with Lemongrass and Red Curry
User Reviews
0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
Asian
Coconut-Poached Tofu with Lemongrass and Red Curry
Report
Whether you're entertaining or relaxing, this recipe hits the spot.
Share:
Ingredients
- 1 cup jasmine rice rinsed and cooked per instructions
- 2 lemongrass 1 stalk minced and 1 stalk halved & bruised, stalks
- 1 red bell pepper cut into bite-sized pieces
- 1 scallion sliced, whites & greens parts separated
- 2 cloves garlic minced
- 1 tsp ginger minced, fresh
- 2½ tbsp red curry paste
- 1 coconut milk 14 oz can
- 1 cup of water
- 1 tsp sugar
- lime zest of 1
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 tofu cut into bite-sized pieces, silken firm
- 1 cilantro stems removed & chopped, divided, bunch
- 2 lime plus more for serving, wedges
Instructions
- Prepare the rice per instructions.
- While the rice is cooking, prepare the ingredients and vegetables.
- Cut both ends off of the lemongrass stalks, then peel away the fibrous outer layers until you reach the white, pliable cores; mince well.
- Cut the remaining stalk in half lengthwise, then bruise both sides by whacking with the back of your knife.
- Cut the tofu into bite-sized pieces.
- Heat the olive oil in a large skillet over medium heat.
- Add the red bell pepper and the white part of the scallion then cook for 2 minutes, stirring often.
- Add the lemongrass, ginger, and garlic then cook, stirring constantly, for 1 minute.
- Add the red curry and cook for 1-2 minutes, stirring constantly. Add the coconut milk, water, sugar, bruised lemongrass stalks, lime zest, and sea salt, and freshly cracked pepper, to taste.; reduce heat to low and simmer for 4-5 minutes.
- Do not allow the soup to boil as the coconut milk may separate.
- Add the tofu and cook, stirring occasionally, for 6-8 minutes, or until the tofu has absorbed some of the curry flavors
- Taste and season with sea salt and freshly cracked pepper.
- Add the juice of 2 lime wedges and half of the cilantro. Gently stir to combine.
- Scoop some rice in a bowl and spoon the poached tofu and soup around the rice.
- Top with green scallions and cilantro. Serve with lime wedges. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
