Vietnamese Tofu Curry
Ingredients
- 400 gfirm tofu (in 2cm cubes)
- 300 gSweet potato (peeled and diced)
- 150 gCarrot (in thick slices)
- 400 mlCoconut milk
- 2 tbspThai curry paste yellow
- 2 pclemongrass (bruised and cut into segments)
- 1 pcOnion (thinly sliced)
- 2 pcGarlic (minced)
- 3 tbspPeanut oil
- 2 tbspsoy sauce
- 1 tspBrown sugar
- 200 mlMineral water
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. The flavors develop even more the next day.
