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

Prep Time

10 min

cooking time

25 min

Servings

4

total time

35 min

Difficulty

Ingredients

1
2 Japanese purple sweet potatoes, chopped into bite sized pieces
2
2 carrots, chopped into 2 inch pieces
3
1 yellow onion, cut into quarters
4
6 oz oyster mushrooms, cut into bite sized pieces
5
1 cup fried tofu puffs
6
2 tbsp lemongrass, minced
7
ingredient-item
8
9
3 tbsp curry powder
10
1 tbsp vegan chicken bouillon base
11
1 tbsp soy sauce
12
2 cups water
13
1 can coconut milk
14
1 tbsp vegetable oil
15
Optional
16
Cooked white rice
17
French baguette
18
Fresh cilantro as garnish
19
Juice of 1/2 lime

Cooking Instructions

1
Step 1
Prep the potatoes, carrots, onion, mushrooms, lemongrass, and shallots.
2
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.
3
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.
4
Step 4
Meanwhile, cook the rice or toast the baguette if preferred. Roughly chop the cilantro and slice the lime in quarters for garnish.
5
Step 5
Add the vegan chicken, tofu and coconut milk. Cover and simmer until heated throughout, about 5 minutes.
6
Step 6
Serve with rice, baguette, and top with cilantro and juice of 1/2 a lime. Enjoy!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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