Lemongrass Curry Tofu



  • 3 t Asian fish sauce
  • 3 garlic cloves, minced
  • 3 t mild curry powder
  • 450g firm tofu, cut into ½ in cubes (approx. 1cm)
  • 1 ½ T raw cane or brown sugar
  • 2 T water, divided
  • 1 ½ T olive or coconut oil, divided
  • 2 fresh lemongrass stalks, trimmed and tender inner white part minced
  • 1 large shallot, thinly sliced
  • 1 – 2 birds eye chillies, minced
  • 1 ½ T coriander leaves (as garnish)
  • 1 spring onion, trimmed and thinly sliced (as garnish)
  • 1 ½ T chopped peanuts (as garnish)


  1. In a bowl whisk together fish sauce, garlic and curry powder.
  2. Add tofu, stir to coat and set aside to marinate for 10 minutes.
  3. Meanwhile, in a small frying pan, warm sugar with 1 T water over medium-high heat, stirring until sugar has dissolved. Cook without stirring until an amber colour is achieved (about 3 minutes).
  4. Remove immediately from heat and stir in remaining 1 T of water. Be careful, as this ‘caramel’ will bubble and splutter. Set aside.
  5. In a frying pan, heat 3 t oil over medium-high heat until shimmering.
  6. Sauté tofu in batches until light golden brown. Remove to plate.
  7. Heat remaining 3 t oil in pan. Add lemongrass, shallot and chillies, and sauté, stirring constantly until fragrant and shallots are soft (about 3 minutes).
  8. Stir in tofu and ‘caramel’, reduce heat to medium and cook until sauce has thickened slightly (about 4 – 5 minutes).
  9. Transfer to a serving bowl and garnish with coriander, spring onion and peanuts. Serve alongside brown rice and sautéed baby Bok Choy, if desired.