Coconut-Poached Tofu with Lemongrass and Red Curry

My daughter just got braces on her teeth, so I’ve been preparing simple meals that are easy to chew because her mouth is so tender. She loves Asian flavors and tofu, so when I saw this coconut-poached tofu with lemongrass and red curry recipe at Blue Apron, I knew the rest of us would love it too. My daughter had no problems eating this meal, and I was thankful that she loved it. My husband took the leftovers to work today and said they were even tastier. This easy tofu recipe paired nicely with an avocado cucumber salad and edamame.

Coconut-Poached Tofu with Lemongrass and Red Curry

Ingredients:

• 1 cup of Jasmine rice rinsed and cooked per instructions
• 2 stalks of lemongrass, 1 stalk minced and 1 stalk halved & bruised
• 1 red bell pepper, cut into bite-sized pieces
• 1 scallion sliced, whites & greens parts separated
• 2 cloves of garlic, minced
• 1 tsp fresh ginger, minced
• 2½ tbsp red curry paste
• 1 (14-oz) can of coconut milk
• 1 cup of water
• 1 tsp sugar
• Zest of 1 lime
• Sea salt and freshly cracked pepper, to taste
• 1 package of silken firm tofu, cut into bite-sized pieces
• 1 bunch of cilantro, stems removed & chopped, divided
• 2 lime wedges, plus more for serving

How to Make Coconut-Poached Tofu with Lemongrass and Red Curry:

Prepare the rice in a large saucepan according to the package instructions.

While the rice is cooking, prepare the ingredients and vegetables.

Cut both ends off the lemongrass stalks, then peel away the fibrous outer layers until you reach the white, pliable cores; mince well. Cut the remaining stalk in half lengthwise, then bruise both sides by whacking with the back of your knife.

Cut the tofu into bite-sized pieces.

Heat the olive oil in a large skillet over medium heat. Add the red bell pepper and the white part of the scallion, then cook for 2 minutes, stirring often.

Add the lemongrass, ginger, and garlic, then cook, stirring constantly, for 1 minute.

Add the red curry and cook for 1-2 minutes, stirring constantly.

Add the coconut milk, water, sugar, sea salt, and freshly cracked pepper to taste. Reduce the heat to low and simmer for 4-5 minutes.  Side Note: Do not allow the soup to boil as the coconut milk may separate.

Add the tofu and cook, stirring occasionally, for 6-8 minutes, or until the tofu has absorbed some of the curry flavors. Taste and season with sea salt and freshly cracked pepper.

Add the juice of 2 lime wedges and half of the cilantro. Gently stir to combine.

To serve, scoop some rice into a bowl and spoon the poached tofu and soup around the rice.

Top with the green scallions and cilantro. Serve with lime wedges. Enjoy!