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Tofu in Thai Curry Sauce

Tofu in Thai Curry Sauce

Serves 4-6.


  • 2 pounds firm tofu
  • 1 1/2 Tbsp coconut oil (divided use)
  • 1 Tbsp dried lemongrass
  • 1 c boiling water
  • 1/4 c red onion, minced
  • 4 garlic cloves, minced
  • 1 1/2 inch know ginger root, peeled, minced
  • 2 Tbsp ketchup
  • 2 Tbsp soy sauce
  • 1 Tbsp chili powder
  • 1 tsp cayenne powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander seed
  • 1/2 Tbsp sugar
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 1 cinnamon stick
  • 1/2 Tbsp corn starch mixed in 2 Tbsp water
  • 2 Tbsp lime juice
  • 1 (8 oz) can or carton natural coconut juice


  1. Cut the tofu into triangles that are about 1/2 inch thick. Place a clean tea towel on a large baking sheet (or two smaller ones). Place the tofu triangles on the towel in a single layer. Cover with another towel and place another baking sheet on top for pressure. Allow to stand for 30 minutes.
  2. Heat one tablespoon of the coconut oil in a large skillet or on a large griddle. Allow to heat on medium. Working in one or two batches, place the tofu in the hot oil. Do not disturb for a few minutes, or until browned on the bottoms. Flip over and brown on the other side. Remove from heat and set aside.
  3. Steep the dried lemongrass in the cup of boiling water. Strain and set aside.
  4. In a large pot over medium low, heat the remaining half-tablespoon of coconut oil. Add minced onion, garlic, and ginger. Saute 2-3 minutes.
  5. Add the strained lemongrass tea, the ketchup, soy sauce, chili powder, cayenne, cumin, coriander, sugar, white pepper, salt and cinnamon stick. Bring to a simmer and simmer 10 minutes.
  6. Add the slurry of corn starch mixed in water; stir until slightly thickened and smooth.
  7. Stir in the coconut juice, lime juice and tofu triangles. Remove cinnamon stick. Heat the curry briefly. Serve hot over boiled rice.

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