The turmeric blends with the coconut milk and lemongrass to create a rich, subtly sweet sauce, that gradually absorbs into the tofu and cashews as they simmer gently. And the green Thai Basil and fresh red chillies contrast sharply with the mild flavours and the all consuming yellow…
This mild curry was inspired by the many delicious recipes for lemongrass tofu that you find in the South of Vietnam. Vietnamese curries are elegant – delicate but very fragrant, with abundant use of lemongrass, ginger and fresh chillies, as you will see… Although I’ve not often found tofu with cashew nuts together in Vietnamese cookery both are used individually and go very well together. Credit goes to my partner and colleague Luke for the idea to add cashews (coconut milk was my idea)! We’ve been working on different lemongrass tofu recipes for years, and this is a good one.
Recipe (serves 4):
450g block of firm tofu, chopped into 2cm cubes
3 stalks of lemongrass, chopped very finely or grated
2 chillies, chopped finely
3 garlic cloves, chopped finely
1 inch piece of garlic, peeled and chopped very finely or grated
165ml coconut milk
80 ml water (or coconut milk for a richer sauce)
1 1/2 tsp turmeric, ground
1tsp lime juice
2 tbsp thin soy sauce
A handful of Thai Basil leaves, roughly chopped
1 1/2 – 2 tsp ground black pepper
1/2 tsp sugar
salt, to taste
Fry the garlic, chillies and ginger on a low medium heat for 3 minutes, then add the lemongrass and fry for another 2 minutes.
Add the tofu, coconut milk, water, nuts, lime juice, soy sauce and sugar, then cover and simmer gently for 5 minutes, stirring whilst being careful not to break up the tofu too much. Add the salt and pepper, then simmer for another 5 minutes, or until the sauce has reached your desired consistency. Take off the heat and leave for at least 30 minutes (the longer the better, it will taste better the day after). Reheat and stir through the Thai basil, and serve with fresh rice and a vegetable dish.
(Photo by Luke Walker)