August 8, 2013

Thai Tofu Green Curry with Lotus Rootlets

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I love browsing the aisles of the Asian grocery stores. I always find something interesting such as the jars of lotus rootlets or stems either pickled or in brine. I got one jar in brine and searched from one of my Thai cookbooks for a recipe and lo and behold, there's a recipe for tofu green curry with lotus rootlets. Perfect!

The rootlets don't have really much flavor but they add crunch, texture, and visual appeal to the meatless curry. I love it. I'll look for more recipes using this interesting ingredient.

Thai Tofu Green Curry with Lotus Rootlets
recipe adapted from THE THAI COOKBOOK by Pannipa Dibbayawan

a block of firm tofu, cut into 1 x ½ inch pieces
1 jar lotus rootlets in brine, sliced into half inch pieces
1 tablespoon green curry paste
1 20-ounce can coconut milk
5 pieces lemon, lime, or makrut leaves, torn into pieces
20 Thai basil leaves
1 tablespoon fish sauce
fresh coriander leaves for garnish
  • In a medium saucepan, heat 2 tablespoons of coconut milk (thick), add curry paste, and cook for 2 minutes. Add the rest of coconut milk, citrus leaves, basil leaves, and fish sauce. Stir in tofu and lotus stems/rootlets. Simmer, uncovered, for 30 minutes. Transfer into a serving dish and garnish with coriander leaves. Serve while hot with steamed rice.


Kim, USA said...

I never had lotus before this looks so good. Thanks for sharing!


Winnie said...

I'm not familiar with lotus, but I must say that I just loooooooooove your recipes Oggi.
You always bring something new and interesting.

I love tofu and I'm sure I'd love this salad

maiylah said...

hmmm, got to look for this lotus rootlets ... did you fry the tofu before slicing them? would love to try this! again, bookmarked! :P

thanks so much for sharing and linking over at Food Friday, Ms. Oggi

Oggi said...


I used the packaged fried firm tofu.

Unknown said...

Hi Oggi,

Thanks for this and I will be following your blog daily to get recipes and try to cook it.

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