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Coconut Tofu Soup (Vegan, But High Fat)

Title: Coconut Tofu Soup (Vegan, But High Fat) is a home-style recipe. Serves 1. 1/2 lb Extra-firm tofu 2 Cloves garlic, minced 2 T Vegetable oil 1 cn Coconut milk (I try to get Frozen, or make fresh if I Am ambitious) 1 1/2 c Vegetable stock (or water) 1 T Light soy sauce Keffir Lime leaves - to...

Ingredients

• 1/2 lb
• 2 clove
• 2 tsp
• 1 can

Method (preview)

1. 1

   Categories: Veg-cook, Sept.

2. 2

   Frozen, or make fresh if I

3. 3

   Keffir Lime leaves - to Taste, this is a tough one

4. 4

   In a number of ways. I

5. 5

   Thai ginger 1 To 3 Thai or Serrano Chiles

6. 6

   To taste (I like 4!)

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   You do not want this flavor to dominate, though.

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   Add a little at a time, and taste to get it right.

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   Drain the tofu of extra water by placing a heavy weight over the tofu surrounded by 3 layers of paper towels.

10. 10

    Cut tofu into bite size pieces.

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    Stir fry the garlic in the oil until golden (do not burn), then stir fry the tofu until it is an even golden brown.

12. 12

    In a medium size sauce pan mix the coconut milk, stock (or water) and soy sauce.

13. 13

    Add the tofu, Keffir Lime leaves (or substitute), and Galanga.

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    Cook over low to medium heat for 15 minutes, do not allow to boil!

15. 15

    At this point, taste the soup.

16. 16

    The idea is to reduce the sweetness of the coconut milk.

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    Add to the soup, and let cook a couple minutes more.

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    Serve over steamed rice (preferably, Jasmine Rice). using MMCONV.