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Heat a medium nonstick saucepan over medium-high. Add 1/2 teaspoon of the oil to the pan; swirl to coat. Add the tofu; cook, stirring every 2 minutes, until browned on all sides, about 6 minutes. Transfer to a bowl.
Add the remaining 1/2 teaspoon oil to the pan and reduce the heat to medium. Add the shallot and lemongrass; cook until softened, about 2 minutes, stirring constantly. Add the curry paste and garlic; cook 1 minute, stirring constantly. Add the broth; bring to a boil. Reduce the heat to medium-low. Add the coconut milk, cauliflower, and tofu; cook until heated through, 5 minutes. (Do not boil.) Top with the cilantro.