Coconut-Lemongrass Curry with Tofu and Baby Corn
A fragrant Thai-inspired coconut curry featuring tender tofu cubes and crunchy baby corn simmered in a lemongrass-spiced sauce. This thai-inspired curry (vegetarian) ready in about 35 minutes pairs halved lengthwise baby corn, (14 oz) coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, 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 block, pressed and cut into 1-inch cubes firm tofu
- 1 cup, halved lengthwise baby corn
- 1 can (14 oz) coconut milk
- 1, bruised and chopped into 2-inch pieces fresh lemongrass stalk
- 2 tbsp red curry paste
- 2 tbsp vegetable oil
- 3 cloves minced garlic
- 1 tbsp grated ginger
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/4 cup, chopped fresh basil leaves
- 1 tbsp lime juice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed firm tofu and sauté for 5-6 minutes until golden on all sides. Remove tofu and set aside.
- Step 2: In the same skillet, add 3 minced garlic cloves, 1 tbsp grated ginger, and 1 bruised, chopped lemongrass stalk. Sauté for 1-2 minutes until fragrant.
- Step 3: Stir in 2 tbsp red curry paste and cook for another minute to release aromas.
- Step 4: Pour in 1 can (14 oz) coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Bring to a gentle simmer.
- Step 5: Add 1 cup halved baby corn and sautéed tofu back to the skillet. Simmer for 8-10 minutes until baby corn is tender and curry thickens slightly.
- Step 6: Remove lemongrass pieces. Stir in 1 tbsp lime juice and 1/4 cup chopped fresh basil leaves for brightness.
- Step 7: Serve hot with steamed jasmine rice or your preferred side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Lemongrass Curry with Tofu and Baby Corn take to make?
Total time is about 35 minutes (15 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 Corn?
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 halved lengthwise baby corn from drying out.
Can I substitute ingredients in Coconut-Lemongrass Curry with Tofu and Baby Corn?
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 Corn for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Corn vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
