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Coconut Lemongrass Tofu Curry

Experience the Flavors of Coconut Lemongrass Tofu Curry

Discover the Exotic Flavors of Vegan Coconut Lemongrass Tofu Curry

If you're a fan of rich, aromatic dishes, then this Coconut Lemongrass Tofu Curry is sure to become a staple in your kitchen. Perfectly balanced with the refreshing flavors of lemongrass and the creamy richness of coconut milk, this vegan delight provides a symphony of flavors that are sure to excite your palate. The curry is not only tantalizingly delicious but also incredibly nourishing, making it an ideal choice for both weeknight dinners and gourmet vegan feasts.

Why You'll Love This Recipe

  • Exotic Flavors: The combination of lemongrass, ginger, and coconut milk creates a unique and unforgettable taste.
  • Easy to Make: Even novice cooks can easily follow this recipe to create a restaurant-quality dish.
  • Nutrient-Rich: Packed with protein from tofu and a variety of vegetables, it's a well-rounded meal.

Serving Suggestions

This Coconut Lemongrass Tofu Curry pairs wonderfully with a bowl of fluffy jasmine rice or some fresh, warm naan bread. Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of freshness, and don't forget to serve it hot to truly savor its aromatic components.

Ingredients

  • 400g firm tofu, cubed
  • 2 tablespoons coconut oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 stalks lemongrass, finely chopped
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 can (400ml) coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon agave syrup (or maple syrup)
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Jasmine rice or naan bread, for serving

Мethod of preparation

1. In a large pan, heat the coconut oil over medium heat. Add the cubed tofu and sauté until golden brown on all sides. Remove the tofu from the pan and set aside. 2. In the same pan, add the chopped onion and cook until it becomes translucent. Then, add the minced garlic, grated ginger, and finely chopped lemongrass. Sauté for an additional 2-3 minutes until fragrant. 3. Add the sliced red bell pepper and zucchini to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. 4. Pour in the coconut milk and bring the mixture to a gentle simmer. Add the soy sauce, agave syrup, and lime juice, stirring well to combine all the flavors. Season with salt and pepper to taste. 5. Return the tofu to the pan and gently mix it into the curry. Let it simmer for another 5-7 minutes, allowing the tofu to absorb the flavors of the curry. 6. Remove the pan from the heat and let it sit for a couple of minutes before serving. This will help the flavors to meld together even more. 7. Serve the Coconut Lemongrass Tofu Curry over a bed of jasmine rice or with warm naan bread. Garnish with fresh cilantro and an extra squeeze of lime juice, if desired. 8. Enjoy your aromatic and delicious vegan meal!

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