Thai Lemongrass Coconut Tofu Skillet Recipe

About this recipe

This bright tofu skillet brings lemongrass, lime, and a light coconut sauce together with crisp cabbage and spinach. Cashews add crunch, while the savory-tangy finish keeps each bite fresh and satisfying.

Ingredients

• - Basil Leaves
• 307 g Morinaga Firm Tofu
• - Grated Coconut
• 1 pc (approx. 500 g to 800 g) Cabbage
• 250 g Spinach
• 200g Happilo Whole Cashews 200g
• 100 g Garlic
• 100 g Lemongrass
• 1 pc (300 g) Priya Lime Pickle In Lime Juice With Garlic
• 200 ml Mustard Oil
• 90 g Dark Soy Sauce
• 100 g Tamarind Paste
• 100 g Salt
• 1 kg Water Chestnuts

Instructions

1. 1. Press the tofu briefly, then cut it into bite-size cubes and slice the cabbage into thin ribbons.
2. 2. Blend the grated coconut with 80 ml water to make a quick creamy base, then stir in soy sauce, tamarind, and lime juice.
3. 3. Heat the oil in a wide pan over medium-high heat, then add chopped garlic, bruised lemongrass, and sliced chili.
4. 4. Add the tofu cubes and cook until lightly golden on several sides, letting them pick up the lemongrass aroma.
5. 5. Toss in the cashews and cabbage, then stir-fry for a minute until the cabbage starts to soften but still stays crisp.
6. 6. Add the spinach and pour in the coconut mixture, then cook gently until the sauce lightly coats everything.
7. 7. Season with the salt, tear in the basil leaves, and serve hot in two bowls while the sauce is still glossy.