Caitlin Bensel
Active Time
15 Mins
Total Time
6 Hours 15 Mins
Serves 8 (serving size: about 1 cup)

The richly aromatic coconut-curry mixture infuses the tofu with flavor as it slow-cooks in the broth. Cutting the tofu into slices shortly before serving (instead of at the beginning) ensures that the tofu holds together over the long cooking time but still gets an extra boost of flavor at the end. Look for lemongrass—a long, slender, woody herb with an herbal lemon flavor that’s common in Thai curries—near other herbs in well-stocked markets or at an Asian market. Leftover lemongrass will keep the the refrigerator for at least a month or in an airtight container in the freezer for up to 6 months.

How to Make It

Step 1

Place tofu on a plate lined with paper towels; top with another layer of paper towels and a plate or a skillet. Press and let stand 20 minutes.

Step 2

Heat coconut oil in a large nonstick skillet over medium-high. Add tofu blocks, and cook until lightly browned on all sides, 8 to 10 minutes. Set aside.

Step 3

Whisk together coconut milk, vegetable stock, lime juice, tomato paste, chili paste, sugar, fish sauce, and curry powder in a slow cooker. Add bell peppers, onions, lemongrass, ginger, garlic, and serrano chile; stir to combine. Top with tofu blocks. Cover and cook on low until vegetables are tender, 6 to 8 hours.

Step 4

One hour before serving, carefully transfer tofu blocks to a cutting board, and cut into 1/2-inch slices. Return sliced tofu to slow cooker. Remove and discard lemongrass. To serve, ladle curry into 8 bowls; top evenly with bean sprouts and cilantro. Serve with lime wedges.

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