Thai coconut tofu curry is one of my favorite recipes! I have been making lots of curries lately (made butternut squash coconut curry yesterday). Both recipes are very different. This Thai coconut curry dish is rich, creamy and flavorful. It is one of those dishes that you eat and you feel very satisfied after you do. It is the ultimate comfort food. Coconut milk and peanut butter added to give that authentic Thai flavor. This recipe is actually quite similar to what you find in restaurants, It’s so mouthwatering, I love it served with brown rice!
This is a great recipe, that has a lot of layers of flavors. One of those dishes that’s great for company and other special events.
Lemongrass is sold in most supermarkets but it can be omitted, the recipe will taste just as great without it. Lemongrass is very easy to grow, it doesn’t require much care. I normally have a lemongrass plant in my garden.
Growing up in Jamaica lemongrass, locally known as fever grass, was grown medicinally as a tea to reduce fever. It was also known to relieve colds, menstrual cramps,nausea, asthma, and athletes foot. I find the tea delicious, so I love mixing it with peppermint for relaxation.
However in Asian countries lemongrass is used as a culinary herb, it is added to curries and soups. It adds citrusy flavor to dishes.
Ingredients
For: 6 people
- Tofu Marinade
- 1 block tofu, extra-firm
- 1 stalk lemon grass, peeled and chopped finely
- 2 teaspoons sesame oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon sea salt
- Coconut Curry Sauce
- 1 tablespoon coconut oil, divided
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 1 teaspoon curry powder
- 1 cup coconut milk
- 1/2 cup water
- 1/2 cup peanut butter, creamy
- 3 tablespoons Bragg's liquid aminos, or Tamari sauce
- 1 tablespoon maple syrup, or raw cane sugar
- 1 tablespoon lime juice
- 1 teaspoon ginger, freshly grated
- 1/4 teaspoon Cayenne pepper
- Handful crushed peanuts, for topping
- cilantro leaves, for garnish
Instructions
- Drain tofu, rinse and press to dry. Cut tofu into 1 inch cubes and place in a large bowl.
- Coat tofu cubes evenly with lemongrass, sesame oil, cumin, coriander, turmeric, and salt.
- Allow to marinate for 30 minutes. Allow to marinate for longer in the refrigerator.
- Preheat oven 400. Line baking sheet with parchment paper and grease lightly.
- Arrange marinated tofu on baking sheet, bake for 20 minutes until golden. Set aside
- Heat oil in skillet, add onion and garlic, and ginger. Cook until onion is soft, stirring constantly, about 3 minutes. Add curry powder and cook for another minute.
- Remove from heat and stir in coconut milk and water.
- Transfer to a food processor or blender and add peanut butter, liquid aminos, maple syrup, lime juice and ginger.
- Process until smooth and creamy. Pour mixture back into skillet on medium high heat. Cook until thick, stirring constantly.
- Stir in tofu, cayenne pepper. Garnish with crushed peanuts and chopped cilantro leaves.
Recipe notes
