Vegetarian koftas simmered in a coconut milk and red curry base with lemongrass and galangal.
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In a large bowl, combine the crumbled tofu, chickpea flour, 1 tablespoon of red curry paste, and chopped cilantro.
Shape the tofu mixture into small, walnut-sized balls (koftas), pressing firmly so they hold their shape.
Heat the oil in a wide skillet over medium-high heat and fry the koftas until golden brown on all sides, then remove and set aside.
In the same skillet, reduce heat to medium and sauté the remaining red curry paste, minced lemongrass, and grated galangal for 2 minutes until fragrant.
Slowly pour in the coconut milk and vegetable broth, stirring to incorporate the paste and aromatics.
Add the soy sauce and brown sugar to the sauce, bringing it to a gentle simmer for 5-7 minutes until slightly thickened.
Carefully place the fried koftas back into the simmering sauce and cook for another 3 minutes to allow them to absorb the flavors.
Finish with a squeeze of fresh lime juice and serve immediately over jasmine rice.
