v:gourmet

I’m on a bit of a lemongrass kick this week. This super food which is known to be antibacterial, anti-fungal and antimicrobial has proven effective in treating type 2 diabetes, cancer, obesity, stomach disorders, respiratory disorders, insomnia, fevers, rheumatism, infections … shall I go on? It also happens to be tasty and enhances enormously this Thai Red Curry Tofu Stew – deep, soupy, and packed full of flavour.

1 block extra-firm tofu, rinsed and cubed

2 tbsps soy sauce

1 tbsp coconut oil

1 tablespoon ginger, minced

2 cloves garlic, minced

2 stalks lemon grass, minced

2 tablespoons red curry paste

400 ml can of coconut milk

1 red pepper, cut into slices

1 onion, cut into slices

2 kaffir lime leaves

1 tsp lime juice

1 tbsp soy sauce

1 tbsp brown sugar

Thai basil for garnish

Preheat oven to 400 degrees. Toss cubed tofu with soy sauce. Place on a parchment-lined cookie sheet and bake for 20 minutes until tofu is browned, tossing 1/2 through. When it’s done, set aside.

Heat coconut oil in a dutch oven or wok over medium-high heat. Add garlic, ginger and lemongrass, and sauté for 6-8 minutes.

Add red curry paste, mix well, and sauté for an additional 3-4 minutes.

Add coconut milk, and whisk to combine with other ingredients.

Add tofu, red pepper, and onion, and mix well. Bring to a boil, and then reduce to a simmer for 10-15 minutes. While it simmers, add kaffir lime leaves, soy sauce, and brown sugar and continue to simmer until veggies are soft.

Serve garnished with basil or cilantro over rice.