Wednesday, January 15, 2014
Tofu in lemongrass coconut milk
This recipe is quick enough to whip up after work on a week night. The ingredients below serve four, but the lemongrass coconut milk 'soup' freezes well so you could easily save some for another day.
1 tablespoon peanut oil
1 small brown onion, sliced
1 stalk lemongrass, sliced
1 small red chilli, finely chopped
1 teaspoon shrimp paste (optional, omit for a vegetarian version)
2 kaffir lime leaves, finely shredded
350 ml coconut milk
600 g silken tofu
4 spring onions, sliced
Start boiling (or steaming) the rice.
Heat the peanut oil in a saucepan over medium heat, and add onion, lemongrass, chilli and (if using) shrimp paste. Cook for three minutes, stirring until fragrant. Add kaffir lime leaves and coconut milk. Simmer for five minutes.
Steam the tofu for about five minutes, until hot, then carefully remove and slice. Put some rice into the bottom of each person's serving bowl, then some steamed tofu, then pour over the lemongrass coconut milk and garnish with chopped spring onions.