Coconut Lemongrass Tofu Stir-Fry Recipe

Ingredients

Estimated total cost: €5.76 · €2.88/serving

• 1 tablespoon of exquisite kosher saltEst. price €0.02–€0.05
• 1 tablespoon of fine sugarEst. price €0.03–€0.08
• 1/4 teaspoon of fiery cayenne pepperEst. price €0.04–€0.10
• 1 (14.5-oz.) can of velvety coconut milkEst. price €1.50–€2.80
• 4 plump garlic clovesEst. price €0.15–€0.30
• 1 petite or 1/2 grand head of cabbage (about 1 1/2 lb.), cut into 2" wedges through the coreEst. price €1.20–€2.50
• 3 substantial carrots (about 1 lb.), peeled and cut into 2" segmentsEst. price €0.20–€0.45
• Toasted coconut chips, steamed rice, and lime wedges (for serving; optional)Est. price €0.10–€0.25
• 1 fragrant lemongrass stalk, top half trimmed, tough outer layers removed, thinly sliced (bruise the stalk with the back of a knife to release its aroma)Est. price €0.40–€0.80
• 1 2" piece of ginger, peeled, coarsely chopped (use the back of a spoon to peel ginger easily)Est. price €0.25–€0.60

Steps

1. 1

   Start by preheating the oven to 425°F and positioning a rack in the top third. Using a blender, combine coconut milk, lemongrass, garlic, ginger, salt, sugar, turmeric, coriander, and cayenne until a smooth purée is formed.

2. 2

   Begin by gently squeezing the tofu over a medium bowl or sink to remove excess water, gradually increasing pressure to maximize drainage. As the tofu resembles a sponge being wrung out, do not be concerned if it begins to break apart. Once no more liquid can be extracted, tear the tofu into 2-inch pieces and discard the drained liquid. Place these torn tofu pieces in a shallow 13x9-inch baking dish, along with the cabbage and carrots, arranging them evenly in one layer before pouring the sauce over them.

3. 3

   Halfway through baking, baste the vegetables and tofu. Continue baking until the carrots are tender when pierced with a fork, most of the liquid has evaporated, and the top is golden brown with slight charring in spots. This should take around 40 to 45 minutes. Allow it to cool for 5 minutes before serving.

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• Cultural note

  Coconut Lemongrass Tofu Stir-Fry is inspired by Southeast Asian cuisine, particularly Thai and Vietnamese flavors. Lemongrass, ginger, and coconut milk are commonly used ingredients in these cultures, known for their aromatic and flavorful profiles. Tofu is a staple protein in many Asian cuisines, making this dish a…

• Seasonal note

  This Coconut Lemongrass Tofu Stir-Fry is best made in the summer when cabbage and carrots are in season, and lemongrass is at its freshest. However, the dish can be enjoyed year-round by using store-bought ingredients like coconut milk and tofu.

• Health note

  This dish is a good source of plant-based protein from tofu and healthy fats from coconut milk. It is also high in fiber from vegetables like cabbage and carrots, promoting digestive health. The presence of turmeric and ginger provides anti-inflammatory benefits, while the dish is relatively high in calories and…