Save this Leite's CulinariaSee original recipe on leitesculinaria.com

Tofu And Summer Vegetables In Coconut Milk

advertise
Tofu And Summer Vegetables In Coconut Milk

Ingredients

  • 1 1/2 tablespoons dried shrimp paste
  • 6 shallots (about 5 ounces), coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 4 to 10 small dried red chiles, such as ├írbol, stemmed and coarsely chopped
  • 1 piece fresh or thawed turmeric, 2 inches long, peeled and coarsely chopped (about 2 teaspoons), or 2 teaspoons ground turmeric
  • 7 candlenuts or unsalted macadamia nuts
  • 4 tablespoons peanut oil, plus more for frying
  • one 2-inch piece fresh or thawed galangal, peeled and bruised with a heavy, blunt object, such as the bottom of a glass measuring cup, until juicy (optional)
  • 1 cup unsweetened coconut milk
  • 3 cups water
  • 30 green beans, stemmed and sliced on the diagonal into 1 1/2-inch lengths (about 1 1/3 cups)
  • 2 medium-sized carrots, peeled and cut into thick matchsticks, 1 1/2 inches long by 1/3 inch wide (about 2 cups)
  • 1 tablespoon sugar
  • 3/4 teaspoon kosher salt
  • two 4-inch squares (8 ounces) firm fresh tofu, each square halved on the diagonal into triangles 1/2 inch thick
  • 1/4 small head green cabbage, cored and cut into 1-inch squares (about 2 cups)
advertise

Social Stats

0Rating
0-5
16Pinterest
Pins
0Facebook
Shares
Couldn't resolve host 'urls.api.twitter.com'