Asian-inspired plant-based recipes

Lemongrass Tofu Curry

Watch how to make it here

This creamy, Vietnamese-inspired, lemongrass tofu curry is a hug in a bowl and perfect for cold days. Serve with a baguette or rice for a complete meal.

A few notes:

  1. Russet potatoes or any other potatoes of your choice can be substituted for the Japanese purple sweet potatoes. However, keep in mind that the Japanese purple sweet potatoes provide a subtle hint of sweetness.
  2. Shitake or king oyster mushrooms can be substituted for oyster mushrooms.
  3. Pre-fried tofu puffs can be found at most Asian grocery stores.
  4. Refer to my Lemongrass tofu video on how to peel and cut lemongrass. Alternatively, you can purchase pre-minced lemongrass from the freezer section at most Asian grocery stores.
  5. Vegan chicken bouillon base can be substituted for vegetable bouillon cubes.
  6. Store any leftovers in an airtight container for up to 3 days.

Lemongrass Tofu Curry

November 26, 2021
: 10 min
: 25 min
: 35 min


  • 2 Japanese purple sweet potatoes, chopped into bite sized pieces
  • 2 carrots, chopped into 2 inch pieces
  • 1 yellow onion, cut into quarters
  • 6 oz oyster mushrooms, cut into bite sized pieces
  • 1 cup fried tofu puffs
  • 2 tbsp lemongrass, minced
  • 2 shallots, minced
  • 3 tbsp curry powder
  • 1 tbsp vegan chicken bouillon base
  • 1 tbsp soy sauce
  • 2 cups water
  • 1 can coconut milk
  • 1 tbsp vegetable oil
  • Optional
  • Cooked white rice
  • French baguette
  • Fresh cilantro as garnish
  • Juice of 1/2 lime
  • Step 1 Prep the potatoes, carrots, onion, mushrooms, lemongrass, and shallots.
  • Step 2 In a large pot on medium heat, add the vegetable oil and saute the lemongrass and shallots for about 2 minutes, or until the shallots have softened. Add the onions and carrots for another 2 minutes. Add the potatoes and mushrooms, and stir and cook for about 5 minutes.
  • Step 3 Season with curry powder, soy sauce, and vegan chicken bouillon base. Stir well before adding the water. Cover and simmer for about 10 minutes.
  • Step 4 Meanwhile, cook the rice or toast the baguette if preferred. Roughly chop the cilantro and slice the lime in quarters for garnish.
  • Step 5 Add the vegan chicken, tofu and coconut milk. Cover and simmer until heated throughout, about 5 minutes.
  • Step 6 Serve with rice, baguette, and top with cilantro and juice of 1/2 a lime. Enjoy!

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