Tofu in lemongrass coconut milk with steamed rice
Updated ,first published
There are days when even the most organised cook runs out of time. Here's a vegetarian main course that will be on the table in about 10 minutes!
Ingredients
1 tbsp peanut oil
½ brown onion, sliced
1 stick of lemongrass, finely sliced
1 small red chilli, finely chopped
1 tsp shrimp paste
2 makrut lime leaves, finely shredded
350ml light coconut milk
600g silken firm tofu
4 spring onions, sliced
boiled or steamed jasmine rice, to serve
1 bunch stir-fried choy sum, to serve
Method
Step 1
Heat peanut oil in a saucepan over medium heat and add onion, lemongrass, chilli and shrimp paste. Cook for 3 minutes, stirring, until fragrant.
Step 2
Add lime leaves, coconut milk, and season with salt to taste. Simmer for 5 minutes.
Step 3
Steam the tofu for 3 minutes, until hot, then carefully remove and slice.
Step 4
To serve: pour the lemongrass coconut milk into 4 serving bowls and top with sliced tofu and spring onions. Serve with rice and choy sum.
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