Lemongrass Tofu In Coconut Curry Sauce
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Cooked & Loved · by Irena Macri★ 5.0 (12)

Lemongrass Tofu In Coconut Curry Sauce

NUTRITION · PER SERVING50M COOK
CAL 24%·PRO 43%
CARBS 20G17% OF CAL
5G FIBER6G SUGAR9G OTHER
FAT 38G72% OF CAL
23G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy pan-fried tofu in a fragrant lemongrass coconut curry sauce with warm spices. Serve over rice or noodles for a flavorful, aromatic vegetarian main.

mainthaistir frycurrytofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 lb firm tofu (about 400 grams / 1 packet, cut into triangle pieces (can also be rectangles) about 0.5-1 cm thickness)
  • 1 teaspoon garlic powder
  • ½ teaspoon white pepper (black is also okay but white is best suited for an Asian flavour profile)
  • 3 tablespoons soy sauce
  • ¼-⅓ cup cornstarch (or tapioca starch for coating)
  • 4 tablespoons olive oil, (avocado oil or coconut oil for frying)
  • 1.5 tablespoons olive oil (or coconut oil)
  • 2 green onions (with white parts finely chopped for the sauce, and the green parts diced and saved for garnish)
  • 1 stalk lemongrass (finely chopped (don't use the hard ends of the lemongrass))
  • 3 cloves garlic (finely chopped)
  • 1 thumb-sized piece of ginger (grated or chopped)
  • ½ teaspoon chili flakes (or powder)
  • 2 teaspoons turmeric powder
  • 2 teaspoons mild curry powder
  • 1 can coconut milk
  • 1 teaspoon sugar (or honey)
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
PREP
20M
SODIUM
1075MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.