Lemongrass Curry with Broccoli and Tofu Recipe

Name: Lemongrass Curry with Broccoli and Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz. firm tofu, cut into 1/2-inch cubes; 2 large shallots, chopped (1 1/2 cups); 1 stalk lemongrass, inner core chopped (1 1/2 Tbs.); 1/2 serrano chile, chopped (1 Tbs.); 2 tsp. chopped fresh ginger; 2 cloves garlic, peeled; 1 Tbs. vegetable oil; 2 1/2 tsp. curry powder; 1/2 tsp. ground turmeric; 4 small carrots, peeled and sliced diagonally into 1/4-inch slices (1 1/4 cups); 1 13.5-oz can light coconut milk; 3 cups broccoli florets; 1 tomato, cut into thin wedges (1 1/4 cups)

Servings: persons

12 oz. firm tofu, cut into 1/2-inch cubes
2 large shallots, chopped (1 1/2 cups)
1 stalk lemongrass, inner core chopped (1 1/2 Tbs.)
1/2 serrano chile, chopped (1 Tbs.)
2 tsp. chopped fresh ginger
2 cloves garlic, peeled
1 Tbs. vegetable oil
2 1/2 tsp. curry powder
1/2 tsp. ground turmeric
4 small carrots, peeled and sliced diagonally into 1/4-inch slices (1 1/4 cups)
1 13.5-oz can light coconut milk
3 cups broccoli florets
1 tomato, cut into thin wedges (1 1/4 cups)

1
Heat large nonstick skillet over medium heat.
2
Add tofu, and cook 10 minutes, or until golden on all sides.
3
Pulse shallots, lemongrass, chile, ginger, and garlic in food processor until smooth paste forms.
4
Heat oil in pot over medium heat.
5
Add shallot paste, and cook 5 minutes, or until starting to brown.
6
Stir in curry powder, turmeric, carrots, coconut milk, and 11/2 cups water.
7
Reduce heat to medium-low, and simmer 10 minutes.
8
Add broccoli, tomato, and tofu; cook 5 minutes, or until broccoli is tender.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 oz. firm tofu, cut into 1/2-inch cubes, 2 large shallots, chopped (1 1/2 cups), 1 stalk lemongrass, inner core chopped (1 1/2 Tbs.), 1/2 serrano chile, chopped (1 Tbs.), and more.

Yes, Lemongrass Curry with Broccoli and Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemongrass Curry with Broccoli and Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions