Ingredients
- peanut oil
- 1/2 a sliced brown onion
- 1 finely sliced stick of lemongrass
- 1 finely chopped small red chilli
- 1 tsp shrimp paste
- 2 finely shredded kaffir lime leaves
- 350ml light coconut milk
- salt
- 600g silken firm tofu
- 4 sliced green onions
- boiled rice
- 1 bunch stir-fried choy sum.
Method
Heat 1 tbsp peanut oil in a saucepan over medium heat and add 1/2 a sliced brown onion, 1 finely sliced stick of lemongrass, 1 finely chopped small red chilli and 1 tsp shrimp paste. Cook for 3 minutes, stirring, until fragrant. Add 2 finely shredded kaffir lime leaves, 350ml light coconut milk and salt to taste. Simmer for 5 minutes.
Steam 600g silken firm tofu for 3 minutes, until hot, then carefully remove and slice.
To serve
Pour lemongrass coconut milk into 4 serving bowls and top with sliced tofu and 4 sliced green onions.
Serve with boiled rice and 1 bunch stir-fried choy sum.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
