This is a dish that I often order when out at my local Vietnamese restaurant and I love it. It's creamy and delicious... and of course, I love tofu. Who doesn't!? You could substitute your favourite meat substitute if you aren't the biggest tofu fan, though. Bring this out for something decadent and luscious.
Lemongrass- Use the inside, it's soft and juicy.
Time: 40 Minutes.
2 Tablespoons of oil.
1 teaspoon of sesame oil.
1 sliced onion.
1 Star anise.
2 cloves of garlic sliced.
1/2 teaspoon of minced ginger.
One can of Coconut cream.
1 stalk of lemongrass, chopped (remove the outer layers and chop or 2 Tablespoons of jarred lemongrass.)
2 curry leaves.
2 teaspoons of coriander powder.
1 teaspoon of turmeric.
2 teaspoons of palm sugar.
2 teaspoons of soy sauce.
300g firm tofu, ripped to shreds with your own hands.
One teaspoon rice vinegar.
Juice of half a lemon.
Small pinch of salt.
Fresh Thai basil and coriander to garnish.
In a wok, heat the oils. Add the onion, star anise, garlic and ginger. Fry for a couple of minutes over medium heat.
Take the tofu and rip it up into small pieces with your hands to enhance and change the texture of it.
Grab that little, red chili and cut down the middle so that the chili is still in one piece, but that the middle is exposed. Do this to the other side of the chili so that it's like and x... Does that make sense? Refer to the photo...
Add the tofu to the wok and fry until the tofu is browned.
Add the sugar, coriander, turmeric, soy sauce, lemongrass and chili. Mix together.
Then add the coconut milk, curry leaves, salt, lemon juice and vinegar.
Simmer for half an hour.
Take out the curry leaves and the star anise. Serve with rice and. cover in Thai basil and coriander leaves.
If you choose to not use the star anise, vinegar or curry leaves, its no big deal but they do add a depth of flavour that really adds to it.