Tom Kha Tofu
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
1 Tbsp olive oil (in Thailand, they mix a bit of sweet chili paste in the oil to get the red color)
1/2 chili, without seeds
6 coriander (cilantro) leaves
2 tomato
2 lemongrass (about 4 inch each)
3 inches galangal (also called Kha root or blue ginger- you can also use fresh ginger)
2 cups coconut milk
2 kaffir lime leaves- remove the thick mid-rib, roll them tight, and shred very thin
1 handful mushrooms, cut in halves
1/4 white cabbage, sliced
10 oz tofu (firm), cut in quarters
Juice of 1 lime
A pinch of salt
A little bit of vegetable stock
Instructions:
Place oil, chili, coriander and tomatoes in 2 bowls and set aside. Crush and slice lemongrass, galangal or ginger roughly and put it in a pot, add coconut milk, when it boil add lime leaf, mushroom, cabbage, tofu, juice from the lime, salt and stock. Let it boil on high heat for 1-2 minutes and taste. Pour the coconut milk soup over the tomatoes and spices in the bowls, garnish with fresh coriander and chili. Enjoy!
Serves 2.
From greenkitchenstories.com