Instant Pot Lemongrass Coconut Tofu

Name: Instant Pot Lemongrass Coconut Tofu
Prep time: 20 min
Cook time: 34 min
Total time: 54 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 28 oz (two 14-oz blocks) (800 g) extra-firm tofu, drained, pressed 20 minutes, cut into 1-inch (2.5 cm) cubes; 3 stalks (90 g) lemongrass, tough outer layers and tops removed; bottom 5 inches (12 cm) very finely minced (about 3 tablespoons); 8 leaves (4 g) makrut lime leaves, center vein removed, torn into small pieces; 1 cup (240 ml) full-fat coconut milk, canned, well shaken; 3 tablespoons (45 ml) soy sauce; 1 tablespoon (15 ml) fish sauce; 1 tablespoon (13 g) light brown sugar, packed; 1 teaspoon (2 g) ground turmeric; ¼ teaspoon (½ g) ground white pepper; 4 cloves (12 g) garlic, finely grated or minced; 1 inch (2.5 cm) piece (15 g) fresh ginger, peeled and finely grated; 1 large (60 g) large shallot, thinly sliced; 1 tablespoon (14 ml) neutral oil, such as avocado or canola; ½ cup (120 ml) water; 2 tablespoons (30 ml) fresh lime juice, from about 1 large lime; ¼ cup (8 g) fresh cilantro, leaves and tender stems, roughly chopped (optional); 2 chiles (6 g) red Thai chiles, thinly sliced (optional)

From the MyKitchenBank Kitchen

Cubes of extra-firm tofu soak up a fragrant Thai-style marinade of lemongrass, makrut lime leaves, garlic, ginger and coconut milk, then pressure cook for just 4 minutes. The leftover marinade reduces into a creamy sauce. Serve over jasmine rice or noodles.

Prep: 20 min
Cook: 34 min
Wait: 50 min
Total: 1 hr 44 min
Makes: About 4 cups tofu with sauce (4 servings)

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Ingredients

4 servings

28 oz (two 14-oz blocks) (800 g) extra-firm tofu, drained, pressed 20 minutes, cut into 1-inch (2.5 cm) cubes
For the marinade
3 stalks (90 g) lemongrass, tough outer layers and tops removed; bottom 5 inches (12 cm) very finely minced (about 3 tablespoons)
8 leaves (4 g) makrut lime leaves, center vein removed, torn into small pieces
1 cup (240 ml) full-fat coconut milk, canned, well shaken
3 tablespoons (45 ml) soy sauce
1 tablespoon (15 ml) fish sauce
1 tablespoon (13 g) light brown sugar, packed
1 teaspoon (2 g) ground turmeric
¼ teaspoon (0.5 g) ground white pepper
4 cloves (12 g) garlic, finely grated or minced
1 inch (2.5 cm) piece (15 g) fresh ginger, peeled and finely grated
For cooking
1 large (60 g) large shallot, thinly sliced
1 tablespoon (14 ml) neutral oil, such as avocado or canola
½ cup (120 ml) water
To finish
2 tablespoons (30 ml) fresh lime juice, from about 1 large lime
¼ cup (8 g) fresh cilantro, leaves and tender stems, roughly chopped (optional)
2 chiles (6 g) red Thai chiles, thinly sliced (optional)

Equipment (6)

6-quart (5.7 L) Instant Pot or similar electric pressure cooker
Medium mixing bowl, about 2-quart (2 L)
Sharp knife and cutting board
Clean kitchen towels or paper towels, plus a heavy pan or books for pressing
Microplane or fine grater
Wooden or silicone spoon

Steps

Before you start

Use extra-firm or firm tofu (not silken). Soft tofu will fall apart under pressure.
Shake the can of coconut milk hard before opening so the cream and liquid are blended.
This recipe is written for a 6-quart (5.7 L) Instant Pot. In an 8-quart, use the same amounts but expect a few more minutes to come to pressure.
Plan on about 50 minutes of passive time for pressing and marinating. Prep the aromatics while the tofu presses.

1
Press the tofu
- Drain the tofu and set both blocks on a towel-lined plate.
- Cover with another towel, set a cutting board on top, and weigh it down with a heavy pan or a few books.
- Press for 20 minutes so excess water drains out and the tofu can absorb the marinade.
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Ready when: The towels are damp and the tofu feels noticeably firmer and drier on the surface.
Tip: Do the next two steps while the tofu presses.
2
Prep the aromatics
- Cut the roots and dry tops off the lemongrass, peel away the tough outer 2 layers, and finely mince the bottom 5 inches (12 cm) of each stalk.
- You want about 3 tablespoons.
- Grate the garlic and ginger.
- Tear the lime leaves into small pieces, discarding the center veins.
- Thinly slice the shallot and set it aside separately.
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Ready when: Lemongrass is minced fine enough to look like damp sand, with no long fibrous pieces.
Tip: Coarse lemongrass stays chewy, so mince it as finely as you can.
3
Mix the marinade
- In a medium bowl, whisk together the coconut milk, soy sauce, fish sauce, brown sugar, turmeric and white pepper until smooth and evenly golden.
- Stir in the minced lemongrass, garlic, ginger and torn lime leaves.
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Ready when: The sugar has dissolved and no turmeric clumps remain.
4
Marinate the tofu
- Cut the pressed tofu into 1-inch (2.5 cm) cubes and gently fold them into the marinade so every piece is coated.
- Cover and let stand at room temperature for 30 minutes, folding once halfway through.
- The tofu will take on a pale gold color.
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Ready when: Cubes are evenly tinted yellow on the outside.
Tip: Fold gently with a spoon. Rough stirring will crumble the cubes.
5
Sauté the shallot
- Select Sauté on the Instant Pot and set it to More/High.
- When the display reads Hot, add the oil and shallot.
- Cook, stirring often, for 3 minutes until softened and lightly golden at the edges.
- Pour in the water and scrape up any bits stuck to the bottom of the pot.
- Press Cancel.
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Ready when: Shallot is soft and fragrant, and the bottom of the pot is completely smooth with no stuck bits.
Tip: Scraping the bottom well prevents a Burn warning once pressure builds.
6
Load the pot
- Pour the tofu and all the marinade into the pot, spreading the cubes in an even layer.
- Do not stir.
- The water stays at the bottom, and the thick coconut mixture sits on top.
- Lock the lid and set the valve to Sealing.
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Ready when: Lid is locked and the valve is set to Sealing.
Tip: Stirring thick coconut milk into the bottom layer can trigger a Burn error.
7
Pressure cook
- Select Pressure Cook (Manual) on High and set the time to 4 minutes.
- The pot takes about 10 minutes to come to pressure before the countdown begins.
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Ready when: The display counts down from 4 and then beeps.
Tip: Tofu is already cooked, so a longer time only makes it spongier, not safer.
8
Release the pressure
- Let the pot release naturally for 10 minutes without touching the valve.
- Then carefully turn the valve to Venting to release any remaining steam.
- Open the lid away from you.
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Ready when: The float valve has dropped and the lid turns freely. The tofu is plump and the sauce looks thin and slightly separated.
Tip: A quick release right away makes the coconut sauce sputter and can break the tofu cubes.
9
Reduce the sauce
- Select Sauté on Normal/Medium.
- Simmer uncovered for 4 to 5 minutes, gently spooning the sauce over the tofu or stirring very gently, until it thickens and coats the back of a spoon.
- Turn off the heat, then stir in the lime juice.
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Ready when: The sauce is creamy and glossy, and a spoon drawn through it leaves a clear line for a second.
Tip: Add lime juice off the heat so its flavor stays bright.
10
Serve
- Spoon the tofu and sauce over steamed jasmine rice or rice noodles.
- Top with chopped cilantro and sliced chiles if using.
- Pick out and discard any large pieces of lime leaf as you eat.
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Tip: The sauce thickens as it cools. Loosen it with a splash of water if needed.

Good to know

Tips

Pressing matters. Wet tofu dilutes the marinade and cooks up spongy and bland.
Use full-fat canned coconut milk. Light coconut milk gives a thin sauce that never turns creamy.
For a firmer, browned exterior, broil the drained cubes for 3 to 4 minutes on a sheet pan before saucing.
If you see a Burn notice, release pressure, stir the bottom gently, add 2 tablespoons of water and restart.

Make ahead

Press and marinate the tofu up to 24 hours ahead. Cover and refrigerate, then add 10 minutes to the 4-minute pressure time only if the pot is very full; otherwise cook as written. You can also cook the full dish a day ahead and reheat.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: store in an airtight container for up to 4 days. Freezer: up to 2 months (tofu becomes chewier and more porous after freezing). Reheat gently in a saucepan over medium-low heat or in the microwave in 30-second bursts, adding a splash of water to loosen the sauce.

Substitutions

fish sauce → Additional 1 tablespoon (15 ml) soy sauce plus ¼ teaspoon salt, or a vegan fish sauce. Makes the dish fully vegan. The flavor will be less funky but still savory.
makrut lime leaves → Zest of 1 lime, added to the marinade. Gives a similar citrus perfume, though lacking the floral note of makrut leaves.
lemongrass → 3 tablespoons lemongrass paste from a tube. Use if fresh stalks are not available. Reduce the soy sauce slightly if the paste is salted.
light brown sugar → Palm sugar, finely chopped. Use the same amount for a more traditional Thai flavor.