Tom Kha Tofu 🔥
Tom Kha Tofu 🔥
30 mins
Serves 1
Directions
- 1Heat a large wok or dutch oven over medium high heat for 3 minutes.
- 2Heat a large wok or dutch oven over medium high heat for 3 minutes.
- 3Heat a large wok or dutch oven over medium high heat for 3 minutes.
- 4Add 3 tbsp grapeseed oil and heat for 1 minute.
- 5Add 3 tbsp grapeseed oil and heat for 1 minute.
- 6Add 3 tbsp grapeseed oil and heat for 1 minute.
- 7Add tofu with a few pinches of salt and some black pepper.
- 8Add tofu with a few pinches of salt and some black pepper.
- 9Add tofu with a few pinches of salt and some black pepper.
- 10Cook down the tofu, stirring frequently, until crispy golden brown, about 10 minutes (go longer if not browned enough).
- 11Cook down the tofu, stirring frequently, until crispy golden brown, about 10 minutes (go longer if not browned enough).
- 12Cook down the tofu, stirring frequently, until crispy golden brown, about 10 minutes (go longer if not browned enough).
- 13Remove tofu from the pan and wipe out the remaining oil.
- 14Remove tofu from the pan and wipe out the remaining oil.
- 15Remove tofu from the pan and wipe out the remaining oil.
- 16Place wok/dutch oven back over the same burner and add another 1 to 2 tbsp grapeseed oil.
- 17Place wok/dutch oven back over the same burner and add another 1 to 2 tbsp grapeseed oil.
- 18Place wok/dutch oven back over the same burner and add another 1 to 2 tbsp grapeseed oil.
- 19Use a mortar and pestle to pound the lemongrass, galangal, and garlic until cracked.
- 20Use a mortar and pestle to pound the lemongrass, galangal, and garlic until cracked.
- 21Use a mortar and pestle to pound the lemongrass, galangal, and garlic until cracked.
- 22Add in the shallot, lemongrass, galangal, and garlic, season with a pinch of salt, then cook down, stirring frequently, for 2 to 3 minutes.
- 23Add in the shallot, lemongrass, galangal, and garlic, season with a pinch of salt, then cook down, stirring frequently, for 2 to 3 minutes.
- 24Add in the shallot, lemongrass, galangal, and garlic, season with a pinch of salt, then cook down, stirring frequently, for 2 to 3 minutes.
- 25Pour in vegetable broth and bring to a simmer.
- 26Pour in vegetable broth and bring to a simmer.
- 27Pour in vegetable broth and bring to a simmer.
- 28Pour in coconut milk, then add mushrooms, tomatoes, lime zest, Thai chili, soy sauce, and maple syrup.
- 29Pour in coconut milk, then add mushrooms, tomatoes, lime zest, Thai chili, soy sauce, and maple syrup.
- 30Pour in coconut milk, then add mushrooms, tomatoes, lime zest, Thai chili, soy sauce, and maple syrup.
- 31Stir together and simmer for 5 to 6 minutes.
- 32Stir together and simmer for 5 to 6 minutes.
- 33Stir together and simmer for 5 to 6 minutes.
- 34Add chili oil to your preference, and continue to cook another 3-4 minutes.
- 35Add chili oil to your preference, and continue to cook another 3-4 minutes.
- 36Add chili oil to your preference, and continue to cook another 3-4 minutes.
- 37Add chopped scallion and cilantro to your liking, stir in, then reduce heat to low.
- 38Add chopped scallion and cilantro to your liking, stir in, then reduce heat to low.
- 39Add chopped scallion and cilantro to your liking, stir in, then reduce heat to low.
- 40Add Thai basil leaves along with the juice of all 4 limes.
- 41Add Thai basil leaves along with the juice of all 4 limes.
- 42Add Thai basil leaves along with the juice of all 4 limes.
- 43Stir together, then serve over rice with the crispy tofu and additional scallion + cilantro.
- 44Stir together, then serve over rice with the crispy tofu and additional scallion + cilantro.
- 45Stir together, then serve over rice with the crispy tofu and additional scallion + cilantro.
Ingredients
- 1 block extra firm tofu, pressed and cubed
- 1 block extra firm tofu, pressed and cubed
- 1 block extra firm tofu, pressed and cubed
- salt
- salt
- salt
- pepper
- pepper
- pepper
- grapeseed oil
- grapeseed oil
- grapeseed oil
- 3 shallots, roughly chopped
- 3 shallots, roughly chopped
- 3 shallots, roughly chopped
- 1 piece lemongrass, peeled, ends removed, and cut into 3 two-inch pieces
- 1 piece lemongrass, peeled, ends removed, and cut into 3 two-inch pieces
- 1 piece lemongrass, peeled, ends removed, and cut into 3 two-inch pieces
- 1 two-inch piece galangal, peeled and halved
- 1 two-inch piece galangal, peeled and halved
- 1 two-inch piece galangal, peeled and halved
- 4 cloves garlic, peeled
- 4 cloves garlic, peeled
- 4 cloves garlic, peeled
- 2 cups vegetable broth
- 2 cups vegetable broth
- 2 cups vegetable broth
- 2 cans (15oz per can) coconut milk, whisked in a bowl until creamy smooth
- 2 cans (15oz per can) coconut milk, whisked in a bowl until creamy smooth
- 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)
- 1 six-ounce package shimeji mushrooms (or another type you like)
- 1 six-ounce package shimeji mushrooms (or another type you like)
- 12 cherry tomatoes, halved
- 12 cherry tomatoes, halved
- 12 cherry tomatoes, halved
- 4 limes, 1 zested, the rest juiced
- 4 limes, 1 zested, the rest juiced
- 4 limes, 1 zested, the rest juiced
- 1 Thai chili, stem end removed
- 1 Thai chili, stem end removed
- 1 Thai chili, stem end removed
- 2 to 3 tbsp soy sauce (add more to taste if needed)
- 2 to 3 tbsp soy sauce (add more to taste if needed)
- 2 to 3 tbsp soy sauce (add more to taste if needed)
- 1 tbsp maple syrup
- 1 tbsp maple syrup
- 1 tbsp maple syrup
- chili oil to taste
- chili oil to taste
- chili oil to taste
- chopped scallion and cilantro
- chopped scallion and cilantro
- chopped scallion and cilantro
- 16 Thai basil leaves
- 16 Thai basil leaves
- 16 Thai basil leaves
- cooked rice for serving
- cooked rice for serving
- 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.