Coconut-Lemongrass Curry with Tofu and Baby Bok Choy
A creamy and fragrant vegan curry simmered with coconut milk, fresh lemongrass, tofu, and tender bok choy. This thai-inspired vegan (vegan) ready in about 30 minutes pairs firm tofu, cubed, (14 oz) coconut milk, lemongrass stalks, bruised and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz firm tofu, cubed
- 1 can (14 oz) coconut milk
- 2 lemongrass stalks, bruised and chopped
- 2 tbsp red curry paste
- 3 cups baby bok choy, halved
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 shallot, thinly sliced
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1/4 cup fresh cilantro leaves
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 3 minced garlic cloves and 1 thinly sliced shallot, sautéing for 2 minutes until fragrant and translucent.
- Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute to release the spices.
- Step 3: Pour in 1 can (14 oz) coconut milk and add 2 bruised and chopped lemongrass stalks. Bring to a gentle simmer and cook for 5 minutes to infuse the flavor.
- Step 4: Add 14 oz cubed firm tofu and 3 cups halved baby bok choy to the pot. Simmer for 6-8 minutes until bok choy is tender and tofu is heated through.
- Step 5: Remove lemongrass stalks, then stir in 1 tbsp lime juice and 1 tsp brown sugar. Adjust seasoning as desired.
- Step 6: Garnish with 1/4 cup fresh cilantro leaves before serving with steamed jasmine rice.
Equipment for this recipe
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Frequently asked questions
How long does Coconut-Lemongrass Curry with Tofu and Baby Bok Choy take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Lemongrass Curry with Tofu and Baby Bok Choy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu, cubed from drying out.
Can I substitute ingredients in Coconut-Lemongrass Curry with Tofu and Baby Bok Choy?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lemongrass Curry with Tofu and Baby Bok Choy for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut-Lemongrass Curry with Tofu and Baby Bok Choy vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
