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 track the history of written recipes far back into ancient history, certainly as far back as pharonic Egypt, and potentially, even further back. Having said that, these, old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Progressing into Roman times 25BC a roman called Apicius assembled a collection of scripts detailing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient Romans were skilled in the use of many different herbs and spices, including some that we all recognise such as thyme, fennel and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the East, including basil and coriander. These new spices and herbs caused an eruption in manuscripts on food, the majority of which are now in private libraries. When we get to the twentieth century, cooking books are highly popular mostly as a result of increased literacy, more leisure time and being a little richer. |
We hope you enjoy this Coconut Tofu Soup (Vegan~ But High Fat) recipe.
