Ingredients
1/2 lb extra-firm tofu
2 cloves garlic, minced
2 tbsp vegetable oil
1 can coconut milk (i try to get
1 frozen, or make fresh if i
1 am ambitious)
1 1/2 cup vegetable stock (or water)
1 tbsp light soy sauce
1 keffir lime leaves - to
1 taste, this is a tough one
1 since it can come packaged
1 in a number of ways. i
1 typically get dried in which
1 case i let 2 to 3 t soak in
1 water before using*.
1 oz galanga (kah) - galanga is
1 thai ginger
1 to 3 thai or serrano chiles
1 to taste (i like 4!)
Directions
*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).
From: markv@masig.fsu.edu (Mark Verschell). rfvc Digest V94 Issue
#200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Coconut Tofu Soup (Vegan~ But High Fat) Recipe brought to you by Recipe Ideas
Categories: Fruit; Soup; Tofu; Vegetable
The History of Recipes
It is possible to trace the history of written recipes far back into history, at least as far into history as pharonic Egypt, and possibly even further. In practice though, sadly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to academics are some tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Later, we find some recipe books which were published in the 1300s ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the spicy food that is popular today, but instead recipes for the types of meals on the menus of the wealthy. During the following few hundred years, the powerful and rich houses competed to offer the most extravagent meals, and as a consequence, chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes of the day. By the time we get to the 1900s, cook books are in great demand, as a result of more people being able to read, increased leisure time and having more disposable income. |
We hope you enjoy this Coconut Tofu Soup (Vegan~ But High Fat) recipe.
