Lemongrass Coconut Basil Tofu Recipe

About this recipe

Golden tofu cubes are tossed with tender cabbage in a bright lemongrass-coconut sauce and finished with fresh basil and lime. Your lunch feels light yet satisfying, with Thai aromas that keep each bite savory, fresh, and comforting.

Ingredients

• - Basil Leaves
• - Fresh Tofu
• - Grated Coconut
• loose Ginger
• 100 g Tamarind Paste
• - Juice - Pineapple
• 100 g Lemongrass
• 200 g Lemon
• - MF GARLIC CLOVES 100GM
• - Coriander Powder
• 200 ml Mustard Oil
• 90 g Dark Soy Sauce
• 1 kg Water Chestnuts
• 100 g Salt

Instructions

1. 1. Press the tofu for a few minutes, then cut it into neat bite-size cubes so it browns evenly.
2. 2. Blend the grated coconut with water, lemongrass, garlic, ginger, chili, soy sauce, tamarind, and lime juice into a coarse Thai-style sauce.
3. 3. Heat the oil in a wide pan, then sear the tofu cubes until they turn lightly golden on two sides.
4. 4. Add the sliced shallots and cabbage, and stir-fry over medium-high heat until the cabbage starts to soften.
5. 5. Pour in the coconut-herb sauce and cook for 3 to 4 minutes, stirring so the coating turns glossy and lightly thickened.
6. 6. Toss in the basil leaves, sprinkle in the salt, and let everything finish together for one final minute.
7. 7. Serve the tofu and cabbage hot, making sure each plate gets plenty of the fragrant sauce.
8. 8. Spoon any remaining sauce over the top just before serving so the lemongrass and lime aroma stays bright.