Tibetan Style Tofu Stew

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READY IN: 1hr 10mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the dried red chilis in some water.
  • Place the shallot, garlic, kaffir lime leaves, lemongrass and ginger root in a mortar and pestle and pound into a paste.
  • Heat the oil in a saucepan.
  • Stirfry the paste gently for about 5 mins til it softens.
  • Add the turmeric powder and mix it in.
  • Add a couple of spoons of the coconut milk and stirfry for a further 10 to 15 mins ensuring not to burn the mixture (add more milk if it gets too dry).
  • Add the rest of the coconut milk, the fish sauce, and the palm sugar and bring to simmer, ensuring you never boil.
  • Add the chopped up silken tofu and heat through.
  • Add the juice of the lime.
  • Serve with coriander leaf and sliced additional kaffir lime leaf as garnish.
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