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Coconut-Poached Tofu with Lemongrass and Red Curry

Coconut-Poached Tofu with Lemongrass and Red Curry

My daughter just got braces on her teeth so I’ve been trying to make simple meals that are soft and easy to chew because her mouth is so tender. She loves Asian flavors and tofu, so when I saw this recipe at Blue Apron, I knew it would be perfect for her sore mouth, and the rest of us would love it too. When I was in Colorado visiting my best friend recently, she made me several Blue Apron meals, and they were all incredibly delicious. I was so excited to see that this was a Blue Apron recipe because I trusted it would be great. I was right. It was not only a fun recipe to make, but it was also delicious to eat as well. 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.

Coconut-Poached Tofu with Lemongrass and Red Curry

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

Prepare the rice per instructions.

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

Cut both ends off of 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, and sea salt, and freshly cracked pepper, to taste.; reduce heat to low and simmer for 4-5 minutes. 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.

Scoop some rice in a bowl and spoon the poached tofu and soup around the rice. Top with the green scallions and cilantro. Serve with lime wedges. Enjoy!

Coconut-Poached Tofu with Lemongrass and Red Curry

Coconut-Poached Tofu with Lemongrass and Red Curry

Coconut-Poached Tofu with Lemongrass and Red Curry

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Asian
Servings: 4
Author: Pam - For the Love of Cooking / Original by Blue Apron

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
  • 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

Instructions

  • Prepare the rice per instructions.
  • While the rice is cooking, prepare the ingredients and vegetables.
  • Cut both ends off of 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, bruised lemongrass stalks, lime zest, and sea salt, and freshly cracked pepper, to taste.; reduce heat to low and simmer for 4-5 minutes.
  • 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.
  • Scoop some rice in a bowl and spoon the poached tofu and soup around the rice.
  • Top with green scallions and cilantro. Serve with lime wedges. Enjoy!
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6 Comments

  1. I wish my husband was more into tofu because I would make it so much more often. BUT I feel like this dish (especially with a nice spicy kick!) would help him get into it more. Definitely pinning and trying soon!

  2. I”m with Larry on not eating tofu, but I’ll bet this would be a delicious chicken dinner! I hope your daughter is feeling more normal soon.

  3. Neither am I a fan of tofu. Could never get use to it in my vegetarian days. But I would definitely sub chicken to go with your delicious sauce.