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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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.

Heidi - 2016-02-15 01:59:56

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.

April - 2015-05-09 00:54:56

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.

Crisi - 2014-10-27 17:25:40


Michele - 2014-10-24 02:52:02

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

Sherry-Ann - 2014-09-18 00:23:03

Really lovely quick meal

Fi - 2014-09-16 05:03:43

I also added some salt as well....

marissa - 2014-07-16 00:08:34

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

Natalie Jurcic - 2014-07-11 06:04:23

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!

Cecilia - 2014-07-09 22:51:09

Looks good

Jon Keep - 2014-07-09 02:39:48

This looks good

Cyndy Grandia - 2014-07-09 02:37:39

Sounds great!

Jane Ellen Craig - 2014-07-08 21:22:55

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

katrIcia - 2014-07-08 20:52:12