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Vegetables, Grains, Dairy Vegan Sept., Veg-cook 1 Servings

INGREDIENTS

1/2 lb Extra-firm tofu
2 Cloves garlic, minced
2 T Vegetable oil
1 Coconut milk, I try to get
Frozen, or make fresh if I
Am ambitious), Am ambitious
1 1/2 c Vegetable stock, or water
1 T Light soy sauce
Keffir Lime leaves – to
Taste, this is a tough one
Since it can come packaged
In a number of ways. I
Typically get dried in which
Case I let 2 to 3 T soak in
Water before using*.
1 oz Galanga, Kah – Galanga is
Thai ginger
1 To 3 Thai or Serrano Chiles
To taste, I like 4!

INSTRUCTIONS

Very marginal substitutes (although still good!) are to try 1/4 c.
coarsly chopped lemon grass, or the juice from 1 lime. This has to be
experimented with, it is used to reduce the sweetness of the coconut
milk. You do not want this flavor to dominate, though. Add a little  at
a time, and taste to get it right.  Drain the tofu of extra water by
placing a heavy weight over the tofu  surrounded by 3 layers of paper
towels. Cut tofu into bite size  pieces. Stir fry the garlic in the oil
until golden (do not burn),  then stir fry the tofu until it is an even
golden brown. In a medium  size sauce pan mix the coconut milk, stock
(or water) and soy sauce.  Add the tofu, Keffir Lime leaves (or
substitute), and Galanga. Cook  over low to medium heat for 15 minutes,
do not allow to boil! At this  point, taste the soup. If the coconut
taste is too strong add a  little more of the Keffir Lime leaves (or
substitute). The idea is to  reduce the sweetness of the coconut milk.
With the flat of a heavy  knife (or something similar) pound the
chilies until they are split  in several places. Add to the soup, and
let cook a couple minutes  more.  Serve over steamed rice (preferably,
Jasmine Rice).  From: markv@masig.fsu.edu (Mark Verschell).  rfvc
Digest V94 Issue  #200 Sept. 17, 1994. Formatted by Sue Smith,
S.Smith34,  TXFT40A@Prodigy.com using MMCONV.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1600
Calories From Fat: 384
Total Fat: 44.3g
Cholesterol: 0mg
Sodium: 25.4mg
Potassium: 657.8mg
Carbohydrates: 245g
Fiber: 9.5g
Sugar: 2g
Protein: 55.1g


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