Lemongrass Curry with Broccoli and Tofu Recipe | Vegetarian Times Skip to main content

Lemongrass Curry with Broccoli and Tofu

Explore the delicate side of curry with this Vietnamese dish.



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12 oz. firm tofu, cut into ½-inch cubes
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2 large shallots, chopped (1½ cups)
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1 stalk lemongrass, inner core chopped (1½ Tbs.)
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½ serrano chile, chopped (1 Tbs.)
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2 tsp. chopped fresh ginger
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2 cloves garlic, peeled
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1 Tbs. vegetable oil
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2 ½ tsp. curry powder
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½ tsp. ground turmeric
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4 small carrots, peeled and sliced diagonally into ¼-inch slices (1¼ cups)
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1 13.5-oz can light coconut milk
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3 cups broccoli florets
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1 tomato, cut into thin wedges (1¼ cups)


1. Heat large nonstick skillet over medium heat. Add tofu, and cook 10 minutes, or until golden on all sides.

2. Pulse shallots, lemongrass, chile, ginger, and garlic in food processor until smooth paste forms.

3. Heat oil in pot over medium heat. Add shallot paste, and cook 5 minutes, or until starting to brown. Stir in curry powder, turmeric, carrots, coconut milk, and 11/2 cups water. Reduce heat to medium-low, and simmer 10 minutes. Add broccoli, tomato, and tofu; cook 5 minutes, or until broccoli is tender.

Nutrition Information: 

8 g
Total Fat: 
11 g
Saturated Fat: 
4 g
16 g
0 mg
43 mg
3 g
4 g
serves 6

Comments on this Recipe

this did not turn out well at all. it was flavorless. Yes, a curry with all of these fragrant ingredients turned out flavorless. and the tomato should not be added until right before serving. the tomatoes simply dissolved and skins were floating in the sauce. we ended up going out for dinner.

We tried this recipe today and we all loved it. Thank you!!

Although this would be good for someone new to curry dishes and their stronger flavor, I wouldn't recommend it for any enthusiasts. It turned out slightly bland, with most of the flavor feeling secondary. Certainly not satisfying for anyone accustomed to strongly flavored meals. That being said, it would be a great dish for kids. My 2 year old loved it. :)

It was too watery. This is not to write that it's not worth making -- it is. I'd reduce the spices a touch to accommodate less water in the sauce -- maybe 1/2 cup water. But, other than that, it was tasty.

Based on the comments above, I reduced the water to 1/2 cup, added 2 T sugar, raisins, and almonds, and left out the tomato. It was delicious!!

Definitely, definitely reduce the amount of water. It tasted extremely bland at first, and required a lot of "fixing" at the end, which didn't really work. I will make use of this, at least in principle, again, but will use much less water and perhaps add a little sugar, as another reviewer suggested.

Just made this and it turned out very bland. Disappointing when the paste was so aromatic! I would definitely leave out the water next time if there is a next time. Wish I checked the recipe here and looked at the comments before making this.

vietnamese vegetable curry

Made this to the letter, except substituted vege stock for the water -- and let that reduce a bit before adding the carrots. Sauce was thick enough but agree, totally bland... should have been better given the ingredients. A dash of soy sauce at the end helped. But won't be making this again.

There is DEFINITELY something missing in this recipe. There is no "richness" in it. The flavors are flat. It's good - but Corn Flakes with milk and no sugar are also good. One thing you can do to improve the recipe is to add a little salt. Not much. Also, instead of doing the paste in a food processor, which only chops the ingredients, use a mortal and pestle. It will layer the ingredients better. Toasted coriander and cumin seeds might also help by adding them to the mortar and pestle mix. Finally, definitely use vegetable stock and not water. In any case, something is definitely missing and needs to be fixed. I wouldn't prepare this for a dinner party - yet.

I made this tonight, but did not have the serrano, so added 2 heaping tsp of thai roasted red chile paste, it was fabulous, added less water, too, and a little salt, all veg times recipes never have enough salt for my husband, may do veg broth next time...

Added about 1/4 cup of soy sauce, some fish oil, a pinch of sugar and some flour to thicken. I think I saved it. Vegetarian Times: This recipe as-is shouldn't be allowed on the internet!

This recipe really needs to be removed and re-tested. Sadly I made it before viewing the comments. I tried to save it with salt, more curry powder, and cayenne. I thickened the watery sauce with cornstarch, and finished it tableside with lemon (desperately needs acid) and garam masala. This made it edible but not enjoyable. A disappointment.

You guys all missed the mark on this recipe. I made it even though I had read all of the bad reviews, and I was shocked that it turned out so well. The ONLY thing I did differently was to use less water, and I used a mixture of coconut oil and stir fry oil instead of vegetable oil. The only thing I can think you were all doing wrong is adding the wrong type of coconut milk. They call for a can not the coconut milk from a carton....one like the Thai Kitchen brand. We will make this on the regular in our house!

you could always add cayenne pepper for an extra kick and flavor

Did they change this recipe? Many of the comments are negative, and speak of water, but I don't see any water in the ingredients. I am gonig to brave a try of it. Wish me luck

This was ok, but we did have to doctor it up a bit with salt and 5 Spice. I reduced the water to 1 cup, and then let it cook down to thicken up. I'm hoping it will get better with time....we won't make it again.

Typically I do not like curry, but this dish was excellent. I didn't have any lemongrass but I used everything else based on the recipe. I used the whole pepper. I did add 1/2tsp of sea salt. I used the 1 1/2cup of water and it thickened up just right. I will definitely make this again.

This recipeounds like it's delicious. I'm going to try it next week. I have tried other dishes successfully.

The original version on the emailed "recipe of the week" did have 1 and 1/2 cups water. I did make it with that and it was a bit watery but I saved it with 1 T corn starch and then also added 1 tsp salt and about 3 T brown sugar. It was then outstanding. The brown sugar helped a lot. My husband and I both thought it was restaurant quality (the kids, not so much but hey, that happens :).

I have to agree with whatever past poster suggested that the people who didn't enjoy it might have added coconut water instead of coconut milk...since I really can't imagine this not tasting great. Made it last night, added a bit (1/2 teaspoon) of cumin because I love it...and an extra pepper because the ones here in Vietnam are small, and maybe 1/2 of the suggested water, but it was magical. Sure you need to add a bit of salt (common with recipes on this site) but the fact that the recipe lacks "add salt to taste" does not make it a dud. Delicious. One point - and this *always* bothers me with recipe photos - the tofu in the photo above is 100% fried. Not pan seared, which I think is what happens in this recipe, but straight fried. The crusty bit holds onto the curry beautifully, but the photographers should photograph the recipe, not a tangent of it.

This dish is awesome!

It looks absolutely delicious.I cant wait to try it.

Sometimes i don't check reviews first... Unfortunately. Like most said, this is blamd and disappointing. And yes, i know the difference between cocnut milk andnwater, im not dumb. I even added golden mountainnsauce (Thai "secret" ingedient) to fix it, and garlice chili, and more curry. In the end we just ate it. Meh.

My husband and I made this last night. It smelled SO good. And it tasted bitter. We tried to doctor it up, and had to add some salt, but beyond the bitterness, which may have been caused by something in the prep...it was just....flat. I think we are going to work with it some and see if we cannot "fix" it. Just a reminder to read reviews very carefully first. Which I usually do...but not this time unfortunately.

Just finished making this for dinner. I added some quiona to thicken it up as it was much too watery, as several others have pointed out. Also added some cayenne to give it a bit more kick.

Got 9/10 from my husband so it's great recipe! I added some cayenne pepper. It will be my favorite recipe and will make it whenever we have unexpected guest(s)

And then... toss the two together, I'm assuming? (tofu from the pan, sauce and vegetables from the pot)

its yummy.perhaps i have to try preparin this to my hubby :)

Sounds great!

This looks good

Looks good

Hi all! Just made this recipe and it's delightful. Some tweaks for success: I pan-fried my pressed-and-drained tofu with a little oil and cornstarch. I used a mortar and pestle instead of the food processor (lemongrass, four smallish shallots, four big cloves of garlic, about 2 T of fresh ginger, and a Thai chile). I subbed low-sodium vegetable broth for the water, and added an extra spoonful of curry powder. I was out of turmeric, so I skipped it. I added a big pinch of salt at the end, which really brings out the flavors. Also, don't be afraid to let it simmer for awhile to let the flavors develop nicely. I served it with brown rice and it's spicy and delish!

I found this to be a bit bland and had to add salt and pepper at the end

I also added some salt as well....

Really lovely quick meal

I am going to try the lemongrass curry with tofu and broccoli


This recipe is too watery. Omit the water. A can of coconut milk is fine. Unless you like a strong bitter of the lemongrass would omit that. I sautéed up a myriad of the base ingredients also with garlic and onion. Blended and added to the tofu and veggies to simmer for a bit. A bit of salt should be added also unless you are on a restriction. Garnished with some fresh curry leafs. Delicious.

I find this a bit bland :( the picture looks appetizing but I think the dish is just okay. Surprised salt isn't listed in the recipe. I added salt, red crushed pepper, Sriracha, and crushed up peanuts. If I ever try this again, I will omit the water.

Delicious recipe! Here are some changes/notes I made. I used only 1/4 of the pepper and the recipe was still very spicy. I couldn't get the paste into a "paste" using the food processur, but it was in very fine pieces, and it worked fine. I only used about 1/4 cup of water rather than 1.5 cups. And I had already drained the tofu on paper towels before using. I also added about a teaspoon of salt at the end.