Laotian Mild Coconut Tofu Curry
Immerse yourself in the exotic flavors of Southeast Asia with this Laotian Mild Coconut Tofu Curry, a vibrant and comforting dish perfect for weeknight dinners or relaxed gatherings. Featuring silky cubes of firm tofu and colorful bell peppers, this curry is gently infused with aromatic lemongrass, fresh ginger, and red curry paste, delivering layers of flavor without overwhelming spice. Simmered in rich coconut milk and brightened with hints of lime and cilantro, this plant-based crowd-pleaser strikes a perfect balance of creamy, zesty, and savory. Ready in just 40 minutes, it's a wholesome, quick, and easy recipe ideal for pairing with steamed jasmine rice or rice noodles. Whether you're a tofu enthusiast or simply exploring Southeast Asian cuisine, this dish is your gateway to a flavorful culinary adventure.
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Recipe Information
Ingredients
- 400 g firm tofu
- 400 ml coconut milk
- 1 medium onion
- 3 garlic cloves
- 1 tbsp fresh ginger
- 1 lemongrass stalk
- 2 tbsp red curry paste
- 2 tbsp vegetable oil
- 1 tbsp brown sugar
- 1 tsp lime zest
- 1 tbsp lime juice
- 2 tbsp soy sauce
- 1 medium red bell pepper
- 100 g baby spinach
- 2 tbsp fresh cilantro
- 0.5 tsp salt
Instructions
Press the tofu for 10 minutes to remove excess water. Cut it into 1-inch cubes and set aside.
Finely chop the onion, garlic, and ginger. Peel the outer layer of the lemongrass and smash it lightly with the flat side of a knife to release its flavor.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion and sauté until softened, about 3 minutes. Stir in the garlic, ginger, and lemongrass, cooking for 1 more minute.
Add the red curry paste to the skillet and cook for another 2 minutes, stirring constantly, until fragrant.
Pour in the coconut milk and bring to a gentle simmer. Stir in the brown sugar, lime zest, and soy sauce. Let the curry base cook for 5 minutes to develop its flavors.
Add the cubed tofu and sliced red bell pepper to the skillet. Simmer for 8-10 minutes, allowing the tofu to soak up the flavors.
Remove the lemongrass stalk and stir in the baby spinach. Cook for 1-2 minutes until the spinach wilts.
Turn off the heat and stir in the lime juice. Taste and adjust the seasoning with salt if needed.
Garnish with freshly chopped cilantro and serve hot with steamed jasmine rice or rice noodles.
Nutrition Facts
Calories |
997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3163 mg | 138% | |
| Total Carbohydrate | 110.6 g | 40% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 54.9 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 880 mg | 68% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1786 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
