Description
This Crispy Lemongrass Tofu in Creamy Coconut Curry Bliss features firm tofu coated in aromatic spices and fried to crispy perfection, then immersed in a luscious coconut curry infused with lemongrass, ginger, and subtle heat. A flavorful plant-based dish combining textures and vibrant Southeast Asian flavors, perfect for a satisfying vegan meal.
Ingredients
Scale
Tofu and Coating
- 1 block Firm tofu
- 1 teaspoon Garlic powder
- 1 teaspoon White pepper
- 2 tablespoons Soy sauce
- 2 tablespoons Cornstarch or tapioca starch
- 1.5 tablespoons Olive oil, avocado oil, or coconut oil (for sautéing and frying)
Curry Sauce
- 2 stalks Green onions (white parts), chopped
- 2 tablespoons Lemongrass, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Chili flakes or powder (adjust for spice tolerance)
- 1 teaspoon Turmeric powder
- 1 tablespoon Mild curry powder
- 1 can Coconut milk (about 13.5–14 oz)
- 1 teaspoon Sugar or honey
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
Instructions
- Prepare the tofu: Cut the firm tofu into triangle or rectangular strips about 0.5 to 1 cm thick. Press the tofu gently with paper towels or a tofu press to remove excess moisture, which will help achieve a crispy texture when fried.
- Season tofu: Sprinkle the tofu pieces evenly with garlic powder and white pepper. Drizzle with soy sauce and allow the tofu to marinate briefly so the flavors meld.
- Sauté aromatics: Heat 1.5 tablespoons of oil in a skillet over medium heat. Add the chopped green onions (white parts), lemongrass, and ginger, sautéing for 1 to 2 minutes until fragrant.
- Add garlic: Stir in the minced garlic and continue stir-frying for another minute until the garlic turns golden and aromatic.
- Create curry base: Mix in chili flakes, turmeric powder, and mild curry powder into the skillet. Pour in the coconut milk, add fish sauce, and sprinkle sugar or honey to balance the spices. Simmer the sauce gently for 5 minutes to let flavors combine.
- Fry tofu: In a separate frying pan, heat a bit of oil over medium-high heat. Lightly coat each tofu piece in cornstarch or tapioca starch. Fry the tofu pieces until golden brown and crispy on all sides, about 3 to 5 minutes per batch. Remove and drain on paper towels.
- Combine and serve: Transfer the crispy tofu into the curry sauce. Gently stir to coat the tofu or pour the curry sauce over the tofu pieces. Finish with a squeeze of fresh lime juice for brightness. Garnish as desired and serve hot.
Notes
- Pressing the tofu well before cooking maximizes its crispiness.
- If you prefer vegan, use a vegan fish sauce alternative or soy sauce instead of fish sauce.
- Adjust chili flakes to your desired spice level.
- Cornstarch and tapioca starch are interchangeable for achieving a crisp crust on tofu.
- Garnish with fresh cilantro or additional green onions for extra flavor and color.
