I have had a long, uncomplicated history with tofu. It was virtually unheard of in Venezuela when I was growing up, but I used to read a lot of American web content and it was everywhere there. Typically it was either “Being vegetarian is great, I love tofu!” or “Vegetarians are crazy, just look at tofu.”

I then moved to US and wanted to see what all the fuss is about, so I bought some and brought it home. I didn’t think of looking up some info online, I just opened the box and took a bite. I guess I was unconsciously assuming that since it was vegetable, you eat it raw. Big mistake! Threw it away and didn’t think of it again.

Some years later came the announcement from my 11 year old daughter: Mom, I’m now vegetarian. Waited a couple of weeks and the decision was still firm, so I started making some changes. Started cooking beans again, and gave another chance to tofu. This time I did more research and learned that you’re supposed to season it and cook it. I guess if I tried to bite raw chicken I wouldn’t like it either.

I also started eating tofu in restaurants, and at the Big Bowl in Chicago I had the best curry tofu I had ever had in my life. A surprising and familiar sour bit hit my tongue. Ran to the menu to see the list of ingredients, and there it was, the source, lemongrass! I decided to replicate it at home, except that I like to cook with ingredients I keep around, and I don’t usually stock lemongrass. So I tried some lemon juice and that did the trick.

Quick note: This recipe works fine with 5 ingredients, but just in case, I’m adding a few optional ones.

Ingredients

1 package firm tofu
2 tbsp vegetable oil
1 tsp seasoned salt (Lawry’s works particularly well with tofu, I don’t know why). If not available, use regular salt.
1 small onion, chopped
3 cloves garlic, chopped (optional)
2 tsp curry powder
1 cup coconut milk
Juice of 1 1/2 limes
1/4 cup cilantro, chopped (optional)

Preparation

The first step is entirely optional: drain and press your block of tofu by placing it between paper towels and putting something heavy on top, let it sit for 30 minutes. I only found out this is a thing recently, and it does make the texture better, but don’t let it stop you if you don’t have the time.

Cut the tofu in cubes, season it and cook it in a hot pan with 1 tbsp oil. Stir them every once in a while until the pieces are browned all over, about 5-10 minutes. Set aside.

Put the other tbsp oil in the same pan, add the onion and garlic, let cook in medium heat for 5 minutes. Add the coconut milk, cilantro and curry powder, let it reduce for about 5 minutes. Add the tofu back, then the lime juice. Serve hot over rice or roasted veggies.