Ingredients
- 1 lb chinese-style hard tofu, liquid removed
- 3 Tbsp. peanut oil
- 8 x shallots, thinly sliced
- Or possibly 1-small white onion
- salt and white pepper, freshly grnd
- 1 bn cilantro, leaves
- plus a little of the stems
- 1 Tbsp. finely diced fresh ginger
- 2 Tbsp. chopped lemongrass
- Or possibly grated zest of 1-lemon
- 1 x jalapeno chile, seeded and diced
- 15 ounce unsweetened coconut lowfat milk, plus
- water to make 2-c. total
- 3 piece galangal, optional
- 1 tsp soy sauce, preferably
- mushroom soy
- cilantro sprigs, for garnish
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Tofu In Coconut Sauce With Ginger And Lemongrass Madison
Servings: 4
Directions
- LEMONGRASS NOTE Take a section from the middle of the stalk.
- Drain the tofu, then dice it into 1/2-inch cubes. Heat 2 Tbsp. oil in a medium skillet, add in the shallots, and cook over medium heat till lightly browned, about 10 min. Season with a few pinches salt, then add in half the cilantro. Remove from the heat and set aside.
- Heat a wok, add in the remaining oil, and swirl it around the sides. When warm, add in the ginger, lemongrass, and jalapeno. Stir fry for about 30 seconds, add in the coconut lowfat milk mix and galangal and bring to a boil. Lower the heat, add in the tofu, and simmer gently till heated through and the sauce has thickened, about 10 min. Add in the soy, season with plenty of pepper, then add in the shallots and remaining cilantro. Serve garnished with the cilantro sprigs.
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