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Tofu in Coconut Sauce with Ginger and Lemongrass

For dinner last night I made this tofu dish that was amazing. We ate it over jasmine rice and it made the house smell so good! For dessert I made some caramelized pinapple with rum sauce and served it over vanilla ice cream.

Both the dinner and dessert recipes came from Vegetarian Cooking for Everyone by Deborah Madison. It’s one of my favorite cookbooks and I highly recommend it for both vegetarians and non-vegetarians.

Here is the recipe:

Tofu in Coconut Sauce with Ginger and Lemongrass

1-pound package Chinese-style firm tofu, drained
3 T. peanut oil
8 shallots, thinly sliced, or 1 small white onion
Salt and freshly milled white pepper
1 bunch cilantro, the leaves plus a little of the stems
1 T. finely diced fresh ginger
2 T. minced lemongrass, from the middle of the stalk, or grated zest of 1 lemon
1 jalapeno chile, seeded and diced
1 15-ounce can unsweetened coconut milk plus water to make 2 cups
3 pieces galangal, optional
1 t. soy sauce, preferably mushroom soy
cilantro sprigs for garnish

Drain the tofu, then dice it into 1/2 inch cubes. Heat 2 T. oil in a medium skillet, add the shallots, and cook over medium heat until lightly browned, about 10 minutes. Season with a few pinches salt, then add half the cilantro. Remove from the heat and set aside.

Heat a wok, add the remaining oil, and swirl it around the sides. When hot, add the ginger, lemongrass, and jalapeno. Stir-fry for about 30 seconds, add the coconut milk mixture and galangal and bring to a boil. Lower the heat, add the tofu, and simmer gently until heated through and the sauce has thickened, about 10 minutes. Add the soy, season with plenty of pepper, then add the shallots and remaining cilantro. Serve garnished with cilantro sprigs.

I used lemon zest instead of lemongrass and didn’t add the galangal (don’t even know what it is). The tofu I used was silken-firm. I think it would be good with tempeh too but I can’t get that here. It was easy to make and tasted great!

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