Tibetan Style Tofu Stew Recipes

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TIBETAN STYLE TOFU STEW



Tibetan Style Tofu Stew image

This is a dish inspired by tasty dish I had a Tibetan restaurant recently in Brisbane. It is delicious served with rice. If you don't like tofu, you could substitute any other meat. You'll want a mortar and pestle or a spice grinder to prepare the spice paste.

Provided by becy959

Categories     Curries

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 14

1 large shallot
1 large garlic clove
3 kaffir lime leaves
1 inch lemongrass, stalk
1 inch gingerroot
3 dried red chilies
1 teaspoon dried turmeric powder
250 g silken tofu
1 1/2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon palm sugar
1 lime
2 tablespoons vegetable oil
1 tablespoon coriander, leaf

Steps:

  • Soak the dried red chilis in some water.
  • Place the shallot, garlic, kaffir lime leaves, lemongrass and ginger root in a mortar and pestle and pound into a paste.
  • Heat the oil in a saucepan.
  • Stirfry the paste gently for about 5 mins til it softens.
  • Add the turmeric powder and mix it in.
  • Add a couple of spoons of the coconut milk and stirfry for a further 10 to 15 mins ensuring not to burn the mixture (add more milk if it gets too dry).
  • Add the rest of the coconut milk, the fish sauce, and the palm sugar and bring to simmer, ensuring you never boil.
  • Add the chopped up silken tofu and heat through.
  • Add the juice of the lime.
  • Serve with coriander leaf and sliced additional kaffir lime leaf as garnish.

Nutrition Facts : Calories 1060, Fat 53.7, SaturatedFat 36.6, Sodium 801.7, Carbohydrate 140.9, Fiber 2.8, Sugar 126.8, Protein 11

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