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Tofu Curry with Lemongrass and Chile

Photo: Iain Bagwell

Active time 25 mins
Total time 25 mins
Yield

Serves 4 (serving size: 3 oz. tofu and about 3/4 cup vegetables)

You don't need to press the tofu to drain the water for this recipe; a slow pan-fry achieves the same effect and gets the exterior extra crispy. For a vegetarian dish, swap the fish sauce for reduced-sodium soy sauce or the liquid from soaked dried porcini mushrooms.

Ingredients

  • 1 (14-oz.) block extra-firm tofu, drained
  • 2 1/2 tablespoons canola oil, divided
  • 1 teaspoon reduced-sodium soy sauce
  • 1/4 cup water
  • 1/4 cup canned coconut milk
  • 1/3 cup finely chopped shallots
  • 1 to 2 Thai chiles, finely chopped
  • 1 lemongrass stalk, trimmed and finely chopped
  • 1/2 teaspoon kosher salt
  • 12 green beans, cut diagonally into 2-in. pieces
  • 1/2 red bell pepper, cut into 1/4-in. strips
  • 2 teaspoons Madras curry powder
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons fish sauce
  • 3 to 4 fresh cilantro sprigs, coarsely chopped

Nutrition Information

  • calories 246
  • fat 16.6 g
  • satfat 4 g
  • monofat 7.1 g
  • polyfat 5.2 g
  • protein 11 g
  • carbohydrate 15 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 461 mg
  • calcium 198 mg
  • sugars 4 g
  • Est. Added Sugars 1 g

How to Make It

  1. Halve tofu lengthwise. Cut each half crosswise into 4 pieces.

  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add tofu to pan; cook, without stirring, until lightly browned, 4 to 5 minutes. Turn over; cook 2 minutes. Carefully add soy sauce to pan; cook 2 minutes. Turn tofu; cook 1 minute. Remove tofu from pan; cool. Cut each piece diagonally into triangles.

  3. Combine 1/4 cup water and coconut milk in a bowl. Heat remaining 1 1/2 tablespoons oil in a large skillet or wok over high until oil is hot but not smoking. Add shallots, chiles, and lemongrass; cook 1 minute or until fragrant, stirring constantly. Add salt, green beans, and bell pepper; cook 2 minutes or until vegetables have softened slightly. Add curry and sugar; cook 1 minute, stirring constantly. Add tofu, milk mixture, and fish sauce; cook 2 minutes or until thoroughly heated. Arrange tofu mixture on a platter. Sprinkle with cilantro.

The Pho Cookbook. Ten Speed Press, $22, on sale Feb. 7, 2017.