Why this fits a family on a budget
This curry captures Bali's signature layering of lemongrass, kaffir lime, and golden turmeric in a creamy coconut broth that feels exotic yet deeply comforting for a family table. Pressing and searing the tofu is the key technique that transforms it into a satisfying, meaty centerpiece the whole family will enjoy.
• 28 oz extra-firm tofu
• 27 oz full-fat coconut milk
• 1 cup vegetable broth
• 2 cups jasmine rice
• 3.5 cups water
• 2 stalks lemongrass stalks
• 6 leaves kaffir lime leaves
• 5 cloves garlic cloves
• 1.5 tbsp fresh ginger
• 4 whole shallots
• 2 whole zucchini
• 3 cups baby spinach
• 1 cup cherry tomatoes
• 2 whole lime
• 0.5 cup fresh cilantro
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tsp ground turmeric
• 1.5 tsp ground coriander
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 1 tsp brown sugar
• 1 tsp salt
1. Press tofu: unwrap both blocks, wrap in a clean kitchen towel, and place a heavy skillet on top for 10 minutes to remove excess moisture. This step is important — well-pressed tofu will sear rather than steam.
2. Meanwhile, start the jasmine rice: combine 2 cups rice and 3.5 cups water in a medium saucepan. Bring to a boil, then reduce heat to the lowest setting, cover tightly, and cook 15 minutes. Remove from heat and let rest, covered, 5 minutes.
3. Prepare aromatics: mince garlic and ginger. Thinly slice shallots. Bruise lemongrass stalks by pressing firmly with the flat of a knife and cut into 3-inch pieces. Tear kaffir lime leaves in half along the center rib to release oils. Cut zucchini into half-moons about 0.5-inch thick. Halve cherry tomatoes.
4. In a small bowl, mix turmeric, coriander, cumin, smoked paprika, and brown sugar. Set the spice blend aside.
5. Cut pressed tofu into 1-inch cubes. Heat 2 tablespoons vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering. Add tofu in a single layer and sear undisturbed for 3–4 minutes until the bottom is golden and pulls away from the pan cleanly. Flip and sear another 2–3 minutes. Remove tofu to a plate.
6. Reduce heat to medium. In the same pan, add shallots and cook 2 minutes, stirring, until softened. Add garlic and ginger and cook 60 seconds until fragrant. Add the spice blend and stir constantly for 30 seconds — it will bloom and smell toasty and aromatic.
7. Add lemongrass pieces and kaffir lime leaves to the pan, then pour in both cans of coconut milk and the vegetable broth. Stir well to combine all the spices from the bottom of the pan. Bring the curry to a gentle simmer (you'll see small bubbles around the edges, not a rolling boil) and cook 5 minutes.
8. Add zucchini and cherry tomatoes. Simmer 4–5 minutes until zucchini is just tender when pierced with a fork — not mushy. Add soy sauce and squeeze in juice of 1 lime. Taste and adjust salt.
9. Return the seared tofu to the pan and gently fold it in. Add baby spinach in two handfuls, folding each batch until just wilted, about 1 minute total. Remove and discard lemongrass pieces and kaffir lime leaves before serving.
10. Fluff the rice and divide among 5 bowls. Ladle the curry generously over the rice. Garnish with fresh cilantro and a wedge of the remaining lime. Serve immediately.
Contains: soy. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.