Pan-Fried Tofu with Lemongrass and Coconut Milk

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

Crispy pan-fried tofu simmered in a fragrant coconut milk sauce with lemongrass and fresh vegetables. This Thai recipe (vegetarian), ready in about 45 minutes, pairs firm tofu, vegetable oil, 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: 25 min Cook: 20 min Serves 4 Thai cuisine 420 cal/serving

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Ingredients

14 ounces firm tofu
2 tablespoons vegetable oil
2 stalks, finely minced lemongrass
2 tablespoons red curry paste
13.5 ounces coconut milk
1 cup, sliced bamboo shoots
1 cup, sliced water chestnuts
1 cup bean sprouts
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon sugar
1/4 cup, chopped cilantro
2 tablespoons, chopped peanuts
2 cups cooked rice

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Instructions

Step 1: Prepare the tofu: Pat 14 ounces firm tofu cubes dry with paper towels. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add tofu cubes in a single layer and cook for 4-5 minutes per side until golden brown. Remove and set aside.
Step 2: Make the curry sauce: In the same skillet, add 2 tablespoons minced lemongrass and cook for 1 minute until fragrant. Stir in 2 tablespoons red curry paste and cook for 1 minute. Add 13.5 ounces coconut milk and 1 cup bamboo shoots, bringing to a simmer. Simmer for 5 minutes.
Step 3: Add remaining ingredients: Stir in 1 cup water chestnuts, 1 cup bean sprouts, 2 tablespoons lime juice, 2 tablespoons fish sauce, and 1 teaspoon sugar. Simmer for 3 minutes until vegetables are tender.
Step 4: Combine and serve: Return the golden tofu to the skillet and simmer for 2 minutes to absorb flavors. Sprinkle with 1/4 cup chopped cilantro and 2 tablespoons chopped peanuts. Serve over 2 cups cooked rice.