Vietnamese Tofu Curry

Golden tofu cubes simmered in a creamy coconut milk and lemongrass sauce. The vegetables are tender and the broth is characterized by a bright yellow color and deep curry aroma.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 553
• Protein: 20 g
• Carbs: 31 g
• Fat: 39 g

Ingredients

• 400 g firm tofu ( in 2cm cubes )
• 300 g Sweet potato ( peeled and diced )
• 150 g Carrot ( in thick slices )
• 400 ml Coconut milk
• 2 tbsp Thai curry paste yellow
• 2 piece lemongrass ( bruised and cut into segments )
• 1 piece Onion ( thinly sliced )
• 2 piece Garlic ( minced )
• 3 tbsp Peanut oil
• 2 tbsp soy sauce
• 1 tsp Brown sugar
• 200 ml Mineral water

Instructions

1. Sear the tofu

   Heat peanut oil in a sauté pan. Place tofu cubes and brown them on each side. The skin should become crispy and take on a hazelnut hue. Remove and set aside on paper towels.

2. Sauté the aromatics

   In the same pan, sauté the onion, garlic, and lemongrass. The onion should become translucent without burning. Add the curry paste and turmeric, then stir for one minute to release the aromas.

3. Start the broth

   Add the sweet potato and carrot pieces. Pour in the coconut milk and mineral water. Bring to a simmer. The sauce should start to bind slightly.

4. Simmer

   Return the tofu to the pan. Simmer over low heat until the vegetables are fork-tender. The sauce should be coating and glossy. Season with soy sauce and brown sugar at the end of cooking.

Chef's tips

• For firmer tofu, press it between two towels before cutting.
• The sauce should coat the spoon; if it's too thin, increase the heat for a few minutes without a lid.

Storage

Keeps for 3 days in the fridge. The flavors develop even more the next day.