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
We can follow the history of meal recipes way back into antiquity, in truth as far back into history as pharonic Egypt, and possibly even further than that. However, sadly, these ancient cook books were just primitive hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe found, according to academics are some ancient tablets in the Sumerian language 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 making people feel `exhilarated, wonderful and blissful`. Later on, we find two interesting books published in the 14th Century - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are unconnected to the spicy food that we all know today, but rather accounts of the types of meals prepared for the nobility of the time. For the next few years, the families of Europe competed with each other to serve the most extravagent banquests, and as a consequence, cooks and their recipes were much in demand. However, it was during the 19th century that cooking and cookery books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and recording recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookbooks were in high demand, as a result of more people being able to read, people having more free time and having more disposable income. |
We hope you enjoy this Coconut Tofu Soup (Vegan~ But High Fat) recipe.
