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Lemongrass Tofu Curry with Coconut Milk


A comforting and fragrant Thai-inspired curry featuring crispy tofu cubes simmered in a creamy coconut milk broth infused with lemongrass, ginger, and red curry paste.

Cuisine: Thai
Servings: 4


  • 1 block extra-firm tofu, pressed and cubed
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon red curry paste
  • 1 stalk lemongrass, bruised and chopped
  • 1-inch piece ginger, grated
  • 1 (14-ounce) can coconut milk
  • 1/2 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup broccoli florets
  • 1/2 cup cauliflower florets
  • 1/4 cup chopped red bell pepper
  • Lime wedges, for serving
  • Chopped cilantro, for serving
  • Jasmine rice, for serving


  1. Toss tofu cubes with cornstarch. Heat oil in a large skillet over medium heat. Add tofu and cook until golden brown and crispy. Set aside.
  2. In the same skillet, sauté onion until softened. Add garlic, red curry paste, lemongrass, and ginger. Cook for 1 minute.
  3. Stir in coconut milk, vegetable broth, soy sauce, sugar, and salt. Bring to a simmer.
  4. Add broccoli, cauliflower, and red bell pepper. Cook until vegetables are tender-crisp.
  5. Return tofu to the skillet and heat through.
  6. Serve curry over jasmine rice with lime wedges and cilantro.

Suggested Drinks

Singha Beer: A classic Thai beer with a crisp and refreshing flavor.
Riesling: A slightly sweet white wine with tropical fruit notes that complement the curry's spiciness.

Non-Alcoholic Option

Thai Iced Tea: A sweet and creamy tea with a hint of spice.