Photography: Tanya Zouev
Tofu in spicy coconut milk
By Suzanne Gibbs
Tofu in spicy coconut milk
INGREDIENTS
1 tablespoon vegetable oil
3 eschalots, finely chopped
1 stalk lemon grass, finely chopped
1 fresh red bird's eye chilli, finely chopped
1 teaspoon shrimp paste
2 fresh kaffir lime leaves, finely shredded, plus 1 extra to garnish
270ml coconut milk
600g silken firm tofu
steamed rice, asian greens, to serve
METHOD
1. Heat oil in a small saucepan on medium. Add eschalot, lemongrass, chilli and shrimp paste and cook stirring for 3 minutes, until aromatic. Add lime leaves, coconut milk and salt to taste. Simmer for 5 minutes.
2. Meanwhile, drain tofu and place in a steamer that will fit inside a covered saucepan or wok partially filled with boiling water. Steam for 3 minutes, to heat through. Remove from heat and cut into slices.
3. Divide coconut sauce between serving bowls. Top with tofu slices and extra shredded lime leaf. Serve with steamed rice and asian greens.
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