Coconut-Poached Tofu with Lemongrass and Red Curry
Course Main
Cuisine Asian
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Author Pam - For the Love of Cooking / Original by Blue Apron
Equipment
Large saucepan
Large skillet
Ingredients
1cupof Jasmine ricerinsed and cooked per instructions
2stalks of lemongrass1 stalk minced and 1 stalk halved & bruised
1red bell peppercut into bite-sized pieces
1scallionsliced, whites & greens parts separated
2clovesof garlicminced
1tspfresh gingerminced
2½tbspred curry paste
114 oz can of coconut milk
1cupof water
1tspsugar
Zest of 1 lime
Sea salt and freshly cracked pepperto taste
1package of silken firm tofucut into bite-sized pieces
1bunch of cilantrostems removed & chopped, divided
2lime wedgesplus 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!