Tofu in coconut milk (vegetarian)

RECIPE:

EQUIPMENT

• Pot or Wok

INGREDIENTS

• 1 Cup Tofu, firm
• 1 Cup Water
• 1 1/2 Cups Coconut milk
• 7 Slices Galanga, thin slices
• 3 Leaves Kaffir lime, center vein removed
• 1 Stalk Lemongrass, smashed
• 1-2 Stalks Coriander, cut
• 1 Coriander root, smashed
• 1/4-1/2 Cup Mushrooms, cut
• 2 Shallots, smashed and cut in half
• 1-2 Bird’s eye chilis, sliced

SEASONINGS:

• 1 Lime juice, to taste
• 1 tsp Salt (or 1 tbsp soy sauce)
• 1 tbsp Palm sugar

INSTRUCTIONS

• In a pot, add water and bring to a boil. Add galanga, lemongrass, coriander root, kaffir lime leaves, and shallots. Return to a boil.
• Add tofu and mushrooms and cook for 3 minutes.
• Add salt and palm sugar. Return to a boil.
• Add coconut milk and chilis. Bring to a boil and cook for 2 minutes. Turn off heat.
• Add lime juice to taste
• Top with coriander and chilis (for decoration).
• Serve with jasmine rice.

IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.