Photo: Iain Bagwell
Active Time
25 Mins
Total Time
25 Mins
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.

How to Make It

Step 1

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

Step 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.

Step 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.

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Ratings & Reviews

Great tofu dish to add to the repertoire

January 13, 2017
I love Vietnamese food and I love curry and was very excited when I saw that feature in the magazine and this recipe in particular looked delicious. This method for crisping the tofu worked great, and I will definitely use it for other recipes too. I made the recipe exactly as directed and served on top of some jasmine rice and I wouldn't change a thing! Great combinations of flavors with the curry, veggies, and lemongrass - and relatively easy recipe to throw together too.

Vegetarian entry supreme

October 22, 2016
Wow great recipe! I am making it again tomorrow. All proportions are correct, I learned new way to get crispy tofu.