Recipe: Coconut-Lemongrass Curry with Rice Noodles (using tofu, serves 2)

COCONUT-LEMONGRASS CURRY WITH RICE NOODLES

"Lemongrass is a tropical plant in the grass family. It's widely used as a culinary herb in Asian cooking and as a medicinal herb in India. Its oil is sometimes used as a "lure" to attract honeybees. And it's commonly used in teas, soups, and curries for its subtle, delicious, citrusy flavor. This dish combines lemongrass with meaty shiitake mushrooms, rich coconut milk, tofu, vermicelli rice noodles, and other deliciousness to create an aromatic, flavorful curry that'll leave you full and happy. Just watch out for bees!"



1/2 (14 oz) package extra-firm tofu
3 stalks lemongrass
1 Tbsp coconut oil
1 tbsp red curry paste
2 cups canned coconut milk
1/4 tsp salt
1 cup vegetable stock
1 cup thinly sliced shiitake mushrooms
1 cup 1/2-inch pieces carrot
1 cup 1/2-inch pieces broccoli
About 6 oz rice vermicelli noodles, uncooked
Fresh lime wedges, for garnish
Chopped fresh cilantro, for garnish
Sliced scallions, for garnish

Cut the tofu block in half crosswise. Cut into triangles and set aside.

Cut the lemongrass stalks down the middle, remove the outer layer, and set aside.

In a large saucepan, melt the coconut oil over medium-high heat. Add the curry paste and lemongrass. Stir until fragrant, about 2 minutes.

Add the coconut milk, salt, stock, mushrooms, and carrots. Increase the heat to high and bring to a boil, then lower the heat to maintain a simmer. Cook for about 7 minutes and then add the tofu and broccoli. Cook for 5 minutes more.

Divide the vermicelli noodles in half and place into two large serving bowls - the bowls you're going to serve or eat this dish from. Remove any large pieces of lemongrass from the curry and then pour the curry over the noodles. Cover by at least an inch, or more (depending on how soupy you want it at the end). Let sit for a few minutes so the noodles soften, and then gently stir to soften the noodles even more. (You don't need to cook the rice noodles first. By the time the curry is the right temperature to eat, they will be cooked.)

Top with a squeeze of fresh lime, chopped cilantro, and scallions and enjoy immediately.

Makes 2 servings
Adapted from source: Food Is The Solution: What to Eat to Save the World - 80+ Recipes for a Greener Planet and a Healthier You by Matthew Prescott (Flatiron Books; March 27, 2018)