Tofu in coconut milk (vegetarian)

Videos are part of the paid Cooking Club (https://thaichefschool.com/thai-subscription-cooking-clubs/)

RECIPE:

EQUIPMENT

  • Pot or Wok

INGREDIENTS

  • 1 Cup Tofu, firm
  • 1 Cup Water
  • 1 1/2 Cups Coconut milk
  • 7 Slices Galanga, thin slices
  • 3 Leaves Kaffir lime, center vein removed
  • 1 Stalk Lemongrass, smashed
  • 1-2 Stalks Coriander, cut
  • 1 Coriander root, smashed
  • 1/4-1/2 Cup Mushrooms, cut
  • 2 Shallots, smashed and cut in half
  • 1-2 Bird’s eye chilis, sliced

SEASONINGS:

  • 1 Lime juice, to taste
  • 1 tsp Salt (or 1 tbsp soy sauce)
  • 1 tbsp Palm sugar

INSTRUCTIONS

  • In a pot, add water and bring to a boil. Add galanga, lemongrass, coriander root, kaffir lime leaves, and shallots. Return to a boil.
  • Add tofu and mushrooms and cook for 3 minutes.
  • Add salt and palm sugar. Return to a boil.
  • Add coconut milk and chilis. Bring to a boil and cook for 2 minutes. Turn off heat.
  • Add lime juice to taste
  • Top with coriander and chilis (for decoration).
  • Serve with jasmine rice.

ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.

IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.