coconut tofu with ginger and lemongrass

Oh, hi there.

So, I just realized that I gave you guys recipes for Bread That No Sane Person Would Ever Make and then disappeared for like 10 days.

Jeeeez…

Perhaps I can make it up to you by sharing one of my favorite tofu recipes? Yes, I realize that last sentence may have any tofu-haters out there rolling their eyes and/or running away forever. But…if you like Thai food, give this recipe a go. It’s restaurant-quality. Meaning, it does what it can to fill the gaping hole in my heart left behind by the beloved Thai of Athens…

…along with SPIIICYYYY BAAAASIIIL NOOOODLES!!!!

coconut tofu with ginger and lemongrass over rice

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Tofu in Coconut Sauce with Ginger and Lemongrass (from Vegetarian Cooking for Everyone)

serves 4

1 pound firm tofu, drained and cut into 1/2″ cubes

2 tablespoons oil, divided

8 shallots, thinly sliced, or 1 small white onion

salt and pepper

1 bunch cilantro, the leaves plus a little of the stems, coarsely chopped and divided in half

1 tablespoon fresh ginger, finely minced

2 tablespoons lemongrass, finely minced, or grated zest of 1 lemon (I used lemongrass paste from a tube)

1 jalapeno, seeded and finely minced

1 (15-ounce) can unsweetened coconut milk, plus water to make 2 cups

soy sauce, to taste (I used about a tablespoon)

 

Heat 1 tablespoon oil in a skillet, add shallots, and cook over medium heat until lightly browned, about 10 minutes. Season with a little salt, then add half the cilantro. Remove from heat and set aside.

Heat a wok along with the remaining tablespoon of oil over medium-high heat. Add ginger, lemongrass, and jalapeno. Stir-fry for about 30 seconds, then add coconut milk/water and bring to a boil. Lower heat, add tofu, and simmer gently until the sauce has thickened a bit, about 10 minutes. Add soy sauce, season with pepper, then stir in shallot mixture and remaining cilantro. Serve over rice.