Tom Kha Tofu 🔥

Name: Tom Kha Tofu 🔥
Total time: 30 min
Cuisine: Thai
Ingredients: 1 block extra firm tofu, pressed and cubed; salt; pepper; grapeseed oil; 3 shallots, roughly chopped; 1 piece lemongrass, peeled, ends removed, and cut into 3 two-inch pieces; 1 two-inch piece galangal, peeled and halved; 4 cloves garlic, peeled; 2 cups vegetable broth; 2 cans (15oz per can) coconut milk, whisked in a bowl until creamy smooth; 1 six-ounce package shimeji mushrooms (or another type you like); 12 cherry tomatoes, halved; 4 limes, 1 zested, the rest juiced; 1 Thai chili, stem end removed; 2 to 3 tbsp soy sauce (add more to taste if needed); 1 tbsp maple syrup; chili oil to taste; chopped scallion and cilantro; 16 Thai basil leaves; cooked rice for serving

30m

Serves 1

open.substack.com

Tom Kha Tofu 🔥

open.substack.com

30m

Serves 1

Directions

1Heat a large wok or dutch oven over medium high heat for 3 minutes.
2Add 3 tbsp grapeseed oil and heat for 1 minute.
3Add tofu with a few pinches of salt and some black pepper.
4Cook down the tofu, stirring frequently, until crispy golden brown, about 10 minutes (go longer if not browned enough).
5Remove tofu from the pan and wipe out the remaining oil.
6Place wok/dutch oven back over the same burner and add another 1 to 2 tbsp grapeseed oil.
7Use a mortar and pestle to pound the lemongrass, galangal, and garlic until cracked.
8Add in the shallot, lemongrass, galangal, and garlic, season with a pinch of salt, then cook down, stirring frequently, for 2 to 3 minutes.
9Pour in vegetable broth and bring to a simmer.
10Pour in coconut milk, then add mushrooms, tomatoes, lime zest, Thai chili, soy sauce, and maple syrup.
11Stir together and simmer for 5 to 6 minutes.
12Add chili oil to your preference, and continue to cook another 3-4 minutes.
13Add chopped scallion and cilantro to your liking, stir in, then reduce heat to low.
14Add Thai basil leaves along with the juice of all 4 limes.
15Stir together, then serve over rice with the crispy tofu and additional scallion + cilantro.

Ingredients

1 block extra firm tofu, pressed and cubed
salt
pepper
grapeseed oil
3 shallots, roughly chopped
1 piece lemongrass, peeled, ends removed, and cut into 3 two-inch pieces
1 two-inch piece galangal, peeled and halved
4 cloves garlic, peeled
2 cups vegetable broth
2 cans (15oz per can) coconut milk, whisked in a bowl until creamy smooth
1 six-ounce package shimeji mushrooms (or another type you like)
12 cherry tomatoes, halved
4 limes, 1 zested, the rest juiced
1 Thai chili, stem end removed
2 to 3 tbsp soy sauce (add more to taste if needed)
1 tbsp maple syrup
chili oil to taste
chopped scallion and cilantro
16 Thai basil leaves
cooked rice for serving

Equipment

large wokdutch ovenmortar and pestle

Tips

You can sub ginger for galangal, but it won’t be the same!
Add chili oil to your preference.
You can hold back on the lime juice if you’d like.

Tom Kha Tofu 🔥

30m

Serves 1

open.substack.com

Tom Kha Tofu 🔥

open.substack.com

30m

Serves 1

Directions

1Heat a large wok or dutch oven over medium high heat for 3 minutes.
2Add 3 tbsp grapeseed oil and heat for 1 minute.
3Add tofu with a few pinches of salt and some black pepper.
4Cook down the tofu, stirring frequently, until crispy golden brown, about 10 minutes (go longer if not browned enough).
5Remove tofu from the pan and wipe out the remaining oil.
6Place wok/dutch oven back over the same burner and add another 1 to 2 tbsp grapeseed oil.
7Use a mortar and pestle to pound the lemongrass, galangal, and garlic until cracked.
8Add in the shallot, lemongrass, galangal, and garlic, season with a pinch of salt, then cook down, stirring frequently, for 2 to 3 minutes.
9Pour in vegetable broth and bring to a simmer.
10Pour in coconut milk, then add mushrooms, tomatoes, lime zest, Thai chili, soy sauce, and maple syrup.
11Stir together and simmer for 5 to 6 minutes.
12Add chili oil to your preference, and continue to cook another 3-4 minutes.
13Add chopped scallion and cilantro to your liking, stir in, then reduce heat to low.
14Add Thai basil leaves along with the juice of all 4 limes.
15Stir together, then serve over rice with the crispy tofu and additional scallion + cilantro.