Lemon Grass-Coconut Tofu | Christopher Kimball’s Milk Street

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Milk Street Recipe

Lemon Grass-Coconut Tofu

25 minutes

Lemon Grass-Coconut Tofu

Tofu and turmeric team up in this one-pan meal bursting with Southeast Asian flavors. We start by cubing tofu, coating it in spices, then frying it to a crisp brown. The blender quickly pulls together an aromatic tomato-lemon grass paste that we combine with coconut milk to make a rich sauce. Cilantro, both stems and leaves, adds herbal contrast while fish sauce and chili-garlic sauce contribute savory heat. We found that extra-firm tofu had the best texture, but firm tofu worked well, too. To make the dish vegetarian, substitute an equal amount of soy sauce for the fish sauce. Serve with steamed jasmine rice.

4

Servings

Tip

Don't stir the tofu immediately after adding it to the skillet; the pieces stick to the surface until they develop a crust on the bottom. Once that happens, after about 3 minutes, the pieces will release easily. And be sure to use a nonstick pan.

25 minutes

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