Pan-Fried Tofu with Lemongrass and Coconut Curry Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy tofu simmered in a fragrant coconut curry sauce with lemongrass and lime, served over jasmine rice for a satisfying plant-based meal. This Italian recipe (vegan, gluten-free), ready in about 45 minutes, pairs firm tofu, vegetable oil, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 2 Thai cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu to remove excess moisture, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add tofu cubes and pan-fry for 3-4 minutes per side until golden and crispy, then set aside.
  3. Step 3: In the same skillet, add 3 tbsp coconut milk, 2 tbsp red curry paste, and 1 stalk finely minced lemongrass, stirring to combine and cook for 2 minutes until fragrant.
  4. Step 4: Stir in 1 tbsp lime juice (from 1 lime) and 1/4 cup unsweetened coconut flakes, then return tofu to the skillet, coating each piece in sauce. Cook for 2 minutes.
  5. Step 5: Season with salt to taste, then serve over 1/2 cup cooked jasmine rice.

Frequently asked questions

How long does Pan-Fried Tofu with Lemongrass and Coconut Curry Sauce take to make?

Total time is about 45 minutes (20 min prep + 25 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 Pan-Fried Tofu with Lemongrass and Coconut Curry Sauce?

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 from drying out.

Can I substitute ingredients in Pan-Fried Tofu with Lemongrass and Coconut Curry Sauce?

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 Pan-Fried Tofu with Lemongrass and Coconut Curry Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Pan-Fried Tofu with Lemongrass and Coconut Curry Sauce vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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