Lemon grass-coconut tofu from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 201) by Christopher Kimball

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Notes about this recipe

  • cleo_vimqze on February 20, 2026

    Excellent— don’t make the mistake I always seem to do of not slicing the lemongrass thinly

  • rachael_lw60td on February 18, 2026

    Fantastic!!! Used lemongrass paste and subbed in peppers for the second block of tofu

  • eathealthy on April 24, 2023

    Loved this! Used 3 1/2 T of lemongrass paste and 2.6 ounces of cilantro and 2 tsp of garlic chilli sauce as my husband likes things mild

  • Shewi128 on June 14, 2022

    Just like other reviewers have said, this is a simple and easy-to-prepare dish. The recipe said it'd take 25 minutes, but it was more like 30-35. It was very flavorful, but the fish sauce was still a little strong for me. However, the whole family liked it. I did use a tube of lemongrass instead of fresh lemongrass.

  • EmilyR on June 09, 2022

    This has a distinct Indian flair. It's flavorful, simple, and tastes like it requires more effort than it does. Also, great for those who aren't fond of curry. (I used powdered lemon grass from the Asian grocery).

  • et12 on March 29, 2021

    Tasty and would do again but with less salt in the tofu rub. Definitely use super or extra firm tofu, anything less doesn’t hold up its shape.

  • K.radcliffe on November 07, 2020

    This made A LOT of food, would make a half batch in future. Make sure you use a good blender for the paste because the lemon grass wasn't totally incorporated in mine and there were some bigger bits in the finished sauce.

  • Skamper on October 10, 2019

    Very tasty and came together quickly. A half batch was more than enough for 2 people.

  • coryelizabeth on April 18, 2019

    This is my favorite recipe from the book (so far), and there's a lot of competition for that slot. I didn't adjust a single thing, and the completed dish was perfection.

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