Tibetan Style Tofu Stew

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 large shallot
• 1 large garlic clove
• 3 kaffir lime leaves
• 1 inch lemongrass, stalk
• 1 inch gingerroot
• 3 dried red chilies
• 1 teaspoon dried turmeric powder
• 250 g silken tofu
• 1 1/2 cups coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar
• 1 lime
• 2 tablespoons vegetable oil
• 1 tablespoon coriander, leaf

Recipe

• 1 soak the dried red chilis in some water.
• 2 place the shallot, garlic, kaffir lime leaves, lemongrass and ginger root in a mortar and pestle and pound into a paste.
• 3 heat the oil in a saucepan.
• 4 stirfry the paste gently for about 5 mins til it softens.
• 5 add the turmeric powder and mix it in.
• 6 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).
• 7 add the rest of the coconut milk, the fish sauce, and the palm sugar and bring to simmer, ensuring you never boil.
• 8 add the chopped up silken tofu and heat through.
• 9 add the juice of the lime.
• 10 serve with coriander leaf and sliced additional kaffir lime leaf as garnish.