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Coconut-Poached Tofu with Lemongrass and Red Curry

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 cup of Jasmine rice rinsed and cooked per instructions
  • 2 stalks of lemongrass 1 stalk minced and 1 stalk halved & bruised
  • 1 red bell pepper cut into bite-sized pieces
  • 1 scallion sliced, whites & greens parts separated
  • 2 cloves of garlic minced
  • 1 tsp fresh ginger minced
  • 2½ tbsp red curry paste
  • 1 14 oz can of coconut milk
  • 1 cup of water
  • 1 tsp sugar
  • zest of 1 lime
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1 package of silken firm tofu cut into bite-sized pieces
  • 1 bunch of cilantro stems removed & chopped, divided
  • 2 Lime wedges plus more for serving

Instructions

    Cup of Yum
  1. Prepare the rice per instructions.
  2. While the rice is cooking, prepare the ingredients and vegetables.
  3. Cut both ends off of the lemongrass stalks, then peel away the fibrous outer layers until you reach the white, pliable cores; mince well.
  4. Cut the remaining stalk in half lengthwise, then bruise both sides by whacking with the back of your knife.
  5. Cut the tofu into bite-sized pieces.
  6. Heat the olive oil in a large skillet over medium heat.
  7. Add the red bell pepper and the white part of the scallion then cook for 2 minutes, stirring often.
  8. Add the lemongrass, ginger, and garlic then cook, stirring constantly, for 1 minute.
  9. 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.
  10. Do not allow the soup to boil as the coconut milk may separate.
  11. Add the tofu and cook, stirring occasionally, for 6-8 minutes, or until the tofu has absorbed some of the curry flavors
  12. Taste and season with sea salt and freshly cracked pepper.
  13. Add the juice of 2 lime wedges and half of the cilantro. Gently stir to combine.
  14. Scoop some rice in a bowl and spoon the poached tofu and soup around the rice.
  15. Top with green scallions and cilantro. Serve with lime wedges. Enjoy!