Recipe

Crispy Tofu Filet with Lemongrass Curry

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Crispy Tofu Filet with Lemongrass Curry

Dive into this Thai-inspired dish with crispy coconut-crusted tofu in a fragrant lemongrass curry. Paired with fluffy rice and a drizzle of spicy chili oil, this meal brings bold flavors and crispy texture to your plate. It's a perfect combo of crunchy tofu and creamy curry that will make your taste buds dance!

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Serves
2
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Time
35 min
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CO2e
Tofu = 1.2 kg

Let's cook it

Ingredients

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Metric
  • 1/2 block firm tofu
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  • 3 tbsp soy sauce
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  • 1 cup desiccated coconut
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  • 1/2 cup corn starch
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  • Salt and pepper, to taste
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  • Vegetable oil, for frying
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  • 3 spring onions, finely chopped
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  • 4 cloves garlic, minced
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  • 1 thumb-sized piece of ginger, minced
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  • 1 Thai chili, finely chopped
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  • 1 tbsp fresh minced lemongrass
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  • 2 tsp turmeric
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  • 1 tbsp soy sauce
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  • 1 can coconut milk
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  • 2 tsp palm sugar or regular sugar
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  • Cooked rice, for serving
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  • Crispy chili oil, for garnish
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  • Fresh coriander (cilantro), for garnish
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  • Sesame seeds, for garnish (optional)
  • 1/2 block firm tofu
    ‍
  • 3 tbsp soy sauce
    ‍
  • 100 g desiccated coconut
    ‍
  • 60 g corn starch
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  • Salt and pepper, to taste
    ‍
  • Vegetable oil, for frying
    ‍
  • 3 spring onions, finely chopped
    ‍
  • 4 cloves garlic, minced
    ‍
  • 1 thumb-sized piece of ginger, minced
    ‍
  • 1 Thai chili, finely chopped
    ‍
  • 1 tbsp fresh minced lemongrass
    ‍
  • 2 tsp turmeric
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  • 1 tbsp soy sauce
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  • 1 can coconut milk
    ‍
  • 2 tsp palm sugar or regular sugar
    ‍
  • Cooked rice, for serving
    ‍
  • Crispy chili oil, for garnish
    ‍
  • Fresh coriander (cilantro), for garnish
    ‍
  • Sesame seeds, for garnish (optional)
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    Steps

    Prepare Coconut Crusted Tofu:

    • Cut tofu into slabs and coat evenly with soy sauce. Set aside.
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    • In a shallow bowl, combine desiccated coconut and corn starch. Season with salt and pepper.
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    • Coat each tofu slab with the coconut-corn starch mixture.
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  • Cook Lemongrass Curry:
    • Heat vegetable oil in a pan over medium heat. Add spring onions, garlic, ginger, Thai chili, and lemongrass. Sauté until fragrant.
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    • Stir in turmeric and soy sauce.
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    • Pour in coconut milk. Bring to a boil, then reduce heat and simmer for a few minutes.
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    • Add palm sugar, stirring until dissolved and sauce thickens slightly.
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  • Cook Coconut Crusted Tofu:
    • Heat vegetable oil in a frying pan over medium-high heat.
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    • Fry coconut-corn starch coated tofu slabs until golden brown and crispy on both sides. Drain on paper towels.
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  • Serve:
    • Serve cooked rice on plates.
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    • Top with lemongrass curry.
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    • Place coconut crusted tofu on curry.
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    • Garnish with crispy chili oil, fresh coriander leaves, and sesame seeds if desired.
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    Enjoy !

    Nutrition info

    Nutrition per serving
    Calories
    560
    28%
    Protein
    17g
    34%
    Fat
    37g
    53%
    Saturates
    27g
    135%
    Fibre
    7g
    28%
    Carbs
    42g
    16%
    Sugars
    8g
    9%
    Salt
    1.7g
    28%
    Reference Intake (RI %) for adults

    CO2e info

    Tofu = 1.2 kg

    CO2e image

    Beef = 20 - 30 kg

    Pork = 10 - 15 kg

    Chicken = 5 - 10 kg

    More about CO2e

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