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.


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…


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.




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