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Coconut-Poached Tofu with Lemongrass and Red Curry

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main
Cuisine: Asian
Servings: 4
Author: Pam - For the Love of Cooking / Original by Blue Apron


  • 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


  • 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 flavor.
  • 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!