Tofu in spicy coconut milk recipe

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Created by Suzanne Gibbs

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Photography: Tanya Zouev

Cuisine: Modern Asian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Lunch, Main

Tofu in spicy coconut milk

Ingredients

1 tablespoon vegetable oil
3 eschalots, finely chopped
1 stalk lemon grass, finely chopped
1 fresh red bird's eye chilli, finely chopped
1 teaspoon shrimp paste
2 fresh kaffir lime leaves, finely shredded, plus 1 extra to garnish
270ml coconut milk
600g silken firm tofu
steamed rice, asian greens, to serve

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Preparation

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

2. Meanwhile, drain tofu and place in a steamer that will fit inside a covered saucepan or wok partially filled with boiling water. Steam for 3 minutes, to heat through. Remove from heat and cut into slices.

3. Divide coconut sauce between serving bowls. Top with tofu slices and extra shredded lime leaf. Serve with steamed rice and asian greens.

If you enjoyed this Tofu in spicy coconut milk recipe then browse more Modern Australian recipes, Modern Asian recipes, low-fat recipes, low-carb recipes, low-cholesterol recipes, heart-friendly recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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