How can I make my tofu crispy?

There are 3 keys to making the crispiest tofu. 1. Unless you’re using “super firm”, be sure to press tofu before cooking; follow the instrux in the recipe card or use a tofu press . 2. Don’t skimp on oil. Be sure to have a generous layer of it in the pan while frying; you can drain it off after so it doesn’t end up in the curry. 3. Resist the urge to move or flip the tofu until it’s crispy and deeply golden. Don’t fuss with it unless absolutely necessary. Use tongs , not a spatula, to flip.

Can I freeze this curry?

Yes. Let it cool first, then transfer to an airtight container (I recommend deli containers ) and freeze for up to 3 months. Thaw fully before reheating.

Lemongrass Curry with Vegetables and Tofu

Name: Lemongrass Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: One 14-ounce block extra firm tofu; 2 tablespoons neutral oil, like avocado or refined coconut; Fine sea salt and freshly ground black pepper; 4 ounces green beans (a generous handful), trimmed and cut into 2-inch pieces* (see note below); 4 ounces cremini mushrooms (about 8 medium mushrooms), stemmed and quartered; 3 scallions, cut into 2-inch pieces; 2 cups bite-size broccoli florets; 2 medium carrots, peeled and cut into matchsticks; 1 lemongrass stalk, trimmed, pounded, and finely minced*; 1-inch piece fresh ginger, peeled and minced (about 1 tablespoon); 2 garlic cloves, minced; 1/2 teaspoon chili flakes; 1/2 teaspoon ground turmeric; One 13-ounce can unsweetened coconut milk; 1 tablespoon soy sauce; 1 tablespoon lime juice; Rice and cilantro/basil, for serving (optional)

Description

Thai-inspired lemongrass curry – packed with a rainbow of vegetables and crispy tofu cubes.

Ingredients

Scale

One 14-ounce block extra firm tofu
2 tablespoons neutral oil, like avocado or refined coconut
Fine sea salt and freshly ground black pepper
4 ounces green beans (a generous handful), trimmed and cut into 2-inch pieces* (see note below)
4 ounces cremini mushrooms (about 8 medium mushrooms), stemmed and quartered
3 scallions, cut into 2-inch pieces
2 cups bite-size broccoli florets
2 medium carrots, peeled and cut into matchsticks
1 lemongrass stalk, trimmed, pounded, and finely minced*
1-inch piece fresh ginger, peeled and minced (about 1 tablespoon)
2 garlic cloves, minced
1/2 teaspoon chili flakes
1/2 teaspoon ground turmeric
One 13-ounce can unsweetened coconut milk
1 tablespoon soy sauce
1 tablespoon lime juice
Rice and cilantro/basil, for serving (optional)

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Instructions

Press tofu. Drain tofu and place it on a plate, then top with another plate or cutting board and weigh it down with something heavy (like a couple of cans), to squeeze out as much water as possible. Let stand for 15 to 30 minutes, periodically draining off the excess water. (Or use a tofu press.)
Cut tofu into 1-inch cubes, and season one side with salt and pepper.
Cook tofu. Heat 2 tablespoons oil in a large high-sided skillet over medium heat. Arrange the tofu seasoned side down in a single layer in the skillet, then season the top-facing side. Cook until it forms a golden crust, resisting the urge to flip/move it until it’s ready, about 5 minutes per side; brown 2-3 of the sides. (Use tongs, not a spatula, to flip.) Remove and set aside.
Cook vegetables. Drain off excess oil if needed and return skillet to medium heat. Add the beans, mushrooms, scallions, broccoli, and carrots. Cook until the broccoli is bright green and the vegetables are just starting to brown, stirring occasionally, about 5 minutes.
Add the minced lemongrass, ginger, and garlic, and 1/2 teaspoon each chili flakes and turmeric, and cook for 30 seconds.
Finish curry. Add the tofu back in, along with the coconut milk, and 1 tablespoon each soy sauce and lime juice. Bring to a simmer, reduce the heat to low, and cook for about 3 minutes. Season to taste with salt and pepper.
Serve with rice and cilantro/basil.

Notes

Feel free to swap in whatever veg you already have – like onion, cauliflower, snow peas, bell peppers, zucchini – as long as the overall volume of vegetables stays roughly the same.
There’s no good substitute for lemongrass, so if you can’t find it, compensate with extra ginger and lime juice. (See lemongrass prep tips above recipe.)

Nutrition

Serving Size: 1/4 of the recipe (without rice)
Calories: 350
Fat: 29 g
Carbohydrates: 14.4 g
Fiber: 5.4 g
Protein: 12.3 g