Coconut Tofu Soup (Vegan, But High Fat)
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Coconut Tofu Soup (Vegan, But High Fat)
  Coconut    Tofu    Vegan    Soups  
Last updated 6/12/2012 1:17:09 AM. Recipe ID 47379. Report a problem with this recipe.
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      Title: Coconut tofu soup (vegan, but high fat)
 Categories: Veg-cook, Sept.
      Yield: 1 Servings
 
    1/2 lb Extra-firm tofu
      2    Cloves garlic, minced
      2 tb Vegetable oil
      1 cn Coconut milk (I try to get
           Frozen, or make fresh if I
           Am ambitious)
  1 1/2 c  Vegetable stock (or water)
      1 tb Light soy sauce
           Keffir Lime leaves - to
           Taste, this is a tough one
           Since it can come packaged
           In a number of ways. I
           Typically get dried in which
           Case I let 2 to 3 T soak in
           Water before using*.
      1 oz Galanga (Kah) - Galanga is
           Thai ginger
      1    To 3 Thai or Serrano Chiles
           To taste (I like 4!)
 
  *Very marginal substitutes (although still good!) are to try 1/4 c.
  coarsly chopped lemon grass, or the juice from 1 lime. This has to be
  experimented with, it is used to reduce the sweetness of the coconut
  milk. You do not want this flavor to dominate, though. Add a little
  at a time, and taste to get it right.
  
  Drain the tofu of extra water by placing a heavy weight over the tofu
  surrounded by 3 layers of paper towels. Cut tofu into bite size
  pieces. Stir fry the garlic in the oil until golden (do not burn),
  then stir fry the tofu until it is an even golden brown. In a medium
  size sauce pan mix the coconut milk, stock (or water) and soy sauce.
  Add the tofu, Keffir Lime leaves (or substitute), and Galanga. Cook
  over low to medium heat for 15 minutes, do not allow to boil! At this
  point, taste the soup. If the coconut taste is too strong add a
  little more of the Keffir Lime leaves (or substitute). The idea is to
  reduce the sweetness of the coconut milk. With the flat of a heavy
  knife (or something similar) pound the chilies until they are split
  in several places. Add to the soup, and let cook a couple minutes
  more.
  
  Serve over steamed rice (preferably, Jasmine Rice).
  




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Recipe ID 47379 (Apr 03, 2005)

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