Ingredients
-
1
-
1
-
3
-
1
-
1
-
3
-
1
-
250
-
1 1/2
-
1
-
-
-
-
-
Directions
Tibetan Style Tofu Stew, This is a dish inspired by tasty dish I had a Tibetan restaurant recently in Brisbane. It is delicious served with rice. If you don’t like tofu, you could substitute any other meat. You’ll want a mortar and pestle or a spice grinder to prepare the spice paste., This is a dish inspired by tasty dish I had a Tibetan restaurant recently in Brisbane. It is delicious served with rice. If you don’t like tofu, you could substitute any other meat. You’ll want a mortar and pestle or a spice grinder to prepare the spice paste.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Soak the Dried Red Chilis in Some Water. |
|
2
Done
|
Place the Shallot, Garlic, Kaffir Lime Leaves, Lemongrass and Ginger Root in a Mortar and Pestle and Pound Into a Paste. |
|
3
Done
|
Heat the Oil in a Saucepan. |
|
4
Done
|
Stirfry the Paste Gently For About 5 Mins Til It Softens. |
|
5
Done
|
Add the Turmeric Powder and Mix It In. |
|
6
Done
|
Add a Couple of Spoons of the Coconut Milk and Stirfry For a Further 10 to 15 Mins Ensuring not to Burn the Mixture (add More Milk If It Gets Too Dry). |
|
7
Done
|
Add the Rest of the Coconut Milk, the Fish Sauce, and the Palm Sugar and Bring to Simmer, Ensuring You Never Boil. |
|
8
Done
|
Add the Chopped Up Silken Tofu and Heat Through. |
|
9
Done
|
Add the Juice of the Lime. |
|
10
Done
|
Serve With Coriander Leaf and Sliced Additional Kaffir Lime Leaf as Garnish. |
