Name: Tofu in spicy coconut milk
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 3 eschalots, finely chopped; 1 lemongrass stalk, finely chopped; 1 birdseye chilli, finely chopped; 1 teaspoon shrimp paste; 2 kaffir lime leaves, finely shredded, plus extra to serve; 270 millilitre coconut milk; 600 gram silken firm tofu; steamed rice, asian greens, green tea, to serve

Tofu in spicy coconut milk

Skip to Recipe

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

1 tablespoon vegetable oil

3 eschalots, finely chopped

1 lemongrass stalk, finely chopped

1 birdseye chilli, finely chopped

1 teaspoon shrimp paste

2 kaffir lime leaves, finely shredded, plus extra to serve

270 millilitre coconut milk

600 gram silken firm tofu

steamed rice, asian greens, green tea, to serve

Method

1.Heat oil in a saucepan on medium. Add eschalot, lemongrass, chilli and shrimp paste. Cook for 3 minutes, stirring, until fragrant. Add lime leaves, coconut milk and salt to taste. Simmer for 5 minutes.

2.Meanwhile, drain tofu and place in a steamer inside a covered saucepan or wok partially filled with boiling water. Steam for 3 minutes, to heat through. Slice tofu.

3.Place sauce in serving bowls. Top with tofu and extra lime leaves. Serve with steamed rice, asian greens and green tea.

Kaffir lime leaves are available in the fresh produce section of Coles. Store any left over in the freezer.
Note

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