Crispy Tofu & Lemongrass Coconut Curry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden-fried tofu bathed in a fragrant coconut curry sauce with lemongrass and Thai basil, served over fragrant jasmine rice. This Thai-inspired vegetarian recipe, ready in about 45 minutes, pairs Firm tofu, Coconut milk, Lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 25 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes; heat 3 tbsp vegetable oil in a skillet over medium-high heat until shimmering, add tofu cubes and cook for 5-6 minutes per side until golden and crispy.
  2. Step 2: While tofu cooks, finely chop 2 stalks lemongrass (discard tough outer layers, use only tender inner part), mince 3 garlic cloves and 1-inch ginger, then sauté in the skillet for 1 minute until fragrant.
  3. Step 3: Add 1 can coconut milk, 2 tbsp fish sauce, 1 tbsp palm sugar, and 1 thinly sliced red chili to the skillet, stirring to dissolve sugar; bring to a gentle simmer and cook for 5 minutes until sauce thickens slightly.
  4. Step 4: Stir in 1/2 cup packed Thai basil leaves and 14 oz crispy tofu, simmering for 2 minutes until flavors meld; serve over 1 cup cooked jasmine rice.

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