nutritional information

Per 1-cup serving:

  • Calories: 189
  • Protein: 8 g
  • Total Fat: 11 g
  • Saturated Fat: 4 g
  • Carbohydrates: 16 g
  • Cholesterol: 0 mg
  • Sodium: 43 mg
  • Fiber: 3 g
  • Sugar: 4 g
Vegan Gluten-Free

Lemongrass Curry with Broccoli and Tofu

lemongrass curry with broccoli and tofu

Serves 6

30 minutes or fewer

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

March 2012 p.66

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comments

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)

Jat Bamrung - 2014-04-07 18:46:01

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.

Gail Sims - 2014-04-06 23:38:15

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.

Aimee Nordgren - 2014-03-27 17:20:32

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.

Lori - 2014-03-24 02:01:26

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

Bernadette Duggan - 2014-02-28 20:21:05

This dish is awesome!

sulaah Bien-Aime - 2014-02-25 17:36:12

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.

Cristina - 2013-04-18 08:55:00

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 :).

Shelley Schwartz - 2013-04-17 20:25:48

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

Mary Ann Rall - 2013-03-31 02:20:35

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.

Marsha - 2013-03-27 15:28:02

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.

Margie - 2013-03-23 01:14:02

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

Laura - 2013-03-20 15:31:46

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

jp - 2013-02-11 21:11:20

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!

Jillian McCleaf - 2013-01-15 03:01:59

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.

Jennifer Hull - 2013-01-14 03:33:39