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Lemon Grass-Coconut Tofu

Lemon Grass-Coconut Tofu

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

Tofu and turmeric team up in this one-pan meal bursting with Southeast Asian flavors. We start by cubing tofu, coating it in spices, then frying it to a crisp brown. The blender quickly pulls together an aromatic tomato-lemon grass paste that we combine with coconut milk to make a rich sauce. Cilantro, both stems and leaves, adds herbal contrast while fish sauce and chili-garlic sauce contribute savory heat. We found that extra-firm tofu had the best texture, but firm tofu worked well, too. To make the dish vegetarian, substitute an equal amount of soy sauce for the fish sauce. Serve with steamed jasmine rice.

Tip

Don't stir the tofu immediately after adding it to the skillet; the pieces stick to the surface until they develop a crust on the bottom. Once that happens, after about 3 minutes, the pieces will release easily. And be sure to use a nonstick pan.

Ingredients
  • 1

    teaspoon ground turmeric

  • Kosher salt and ground black pepper

  • 2

    14-ounce containers extra-firm tofu, cut into 1-inch cubes and patted dry

  • 4

    medium plum tomatoes (2 quartered, 2 diced)

  • 1

    medium shallot, cut into eighths

  • 1

    bunch fresh cilantro, stems thinly sliced and reserved separately from leaves

  • 1

    tablespoon fish sauce

  • 1

    tablespoon chili-garlic sauce

  • 3

    stalks lemon grass, trimmed to the lower 5 or 6 inches, dry outer layers discarded, thinly sliced

  • ¼

    cup grapeseed or other neutral oil

  • 14

    ounce can coconut milk, well stirred

  • 1

    tablespoon lime juice

Step 1

In a medium bowl, stir together the turmeric, 2 teaspoons salt and ½ teaspoon pepper. Add the tofu and toss to coat. Set aside.

Step 2

In a blender, combine the quartered tomatoes, shallot, cilantro stems, fish sauce and chili-garlic sauce. Blend until finely chopped, about 30 seconds. Add the lemon grass and blend, scraping the blender frequently, until a smooth, thick paste forms, about 90 seconds. Set aside.

Step 3

In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the tofu in an even layer and cook without stirring until well browned on the bottoms and the pieces release easily from the pan, about 3 minutes. Using a spatula, turn the pieces and cook until browned on all sides, another 7 to 9 minutes. Transfer to a large paper towel–lined plate.

Step 4

Return the skillet to medium-high. Add the tomato–lemon grass paste and cook, stirring, until slightly darkened and thickened, 2 to 3 minutes. Stir in the coconut milk, 1 teaspoon salt, ½ teaspoon pepper and the diced tomatoes. Bring to a simmer then cover, reduce to low and cook until the tomatoes soften, about 5 minutes. Add the tofu and stir to coat. Cover and simmer, stirring occasionally, until the tofu has absorbed some of the sauce, about 10 minutes.

Step 5

Taste and season with salt and pepper. Stir in the lime juice and sprinkle with the cilantro leaves.

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