Lemongrass and tofu coconut curry

Method

1. Press the tofu between two clean tea towels for 10 minutes, then cut it into 2 cm cubes. Trim the lemongrass, bash the stalks with a rolling pin and halve each one. Grate the ginger, crush the garlic, slice the chilli and cut the pak choi into chunks.
2. Rinse the rice in a sieve. Put it in a small pan with a lid, with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes, then switch off and leave the lid on.
3. Get the olive oil hot in a large frying pan over a medium-high heat. Fry the tofu for 8 minutes, turning, until golden all over, then lift it onto a plate.
4. In the same pan, stir the ginger, garlic, chilli and turmeric for 1 minute.
5. Pour in the coconut milk and 100 ml of water, add the lemongrass and simmer for 10 minutes, so the flavour infuses.
6. Put the tofu back in with the pak choi and tamari and cook for 3 minutes, until the pak choi stalks are just tender. Squeeze in the juice of half the lime and take out the lemongrass pieces.
7. Fluff the rice with a fork and serve the curry over it, with the rest of the lime cut into wedges.

Tip The lemongrass is for flavour only, so fish the pieces out before serving. Bashing the stalks well is what releases the scent.

Photo made with AI.

From Nosha · nosha.app