Indonesian Tofu in Coconut

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  396g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Garlic

  Raw

  4 cloves, minced or 12g

• Coriander seed

  Spices

  2 tsp or 4g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Ginger

  Spices, ground

  2 tbsp or 11g

• Lemon peel

  Raw

  2 tbsp or 12g

• Brown sugar

  2 tsp packed or 9g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  416g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 ⅝ large or 90g

Directions

1. Drain and press the tofu for 20 minutes, cut into 2 cm pieces (or smaller).
2. Gently fry the tofu pieces in 1 tbsp of the vegetable oil until golden brown. Remove and drain on kitchen roll to remove any excess oil. Preheat the remaining oil and fry the garlic for 2 minutes. Add the coriander and turmeric and fry for a further 1-2 minutes then stir in the ginger, lemon rind and palm sugar. Cook for 1-2 minutes then add the coconut milk. Bring to the boil then simmer for 5 minutes. Stir in the fried tofu pieces, desiccated coconut and spring onions and heat thoroughly. Serve with fluffy boiled rice.
3. Preheat the remaining oil and fry the garlic for 2 minutes. Add the coriander and turmeric and fry for a further 1-2 minutes then stir in the ginger, lemon rind and palm sugar. Cook for 1-2 minutes then add the coconut milk. Bring to the boil then simmer for 5 minutes.
4. Stir in the fried tofu pieces, desiccated coconut and spring onions and heat thoroughly.
5. Recipe by: Cauldron Foods (source: https://www.cauldronfoods.co.uk/recipes/indonesian-tofu-in-coconut)

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