Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Galanga | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lb Extra-firm tofu
- 2 x Cloves garlic, minced
- 2 tbl Vegetable oil
- 1 can Coconut milk (I try to get
- 1 1/2 cup Vegetable stock (or water)
- 1 tbl Light soy sauce
- 1 oz Galanga (Kah)
- 1 x To 3 Thai or Serrano Chiles
- To taste (I like 4!)
Directions
Very marginal substitutes (although still good!) are to try 1/4 c. coarsly chopped lemon grass, or the juice from 1 lime. This has to be experimented with, it is used to reduce the sweetness of the coconut milk. You do not want this flavor to dominate, though. Add a little at a time, and taste to get it right.
Drain the tofu of extra water by placing a heavy weight over the tofu surrounded by 3 layers of paper towels. Cut tofu into bite size pieces.
Stir fry the garlic in the oil until golden (do not burn), then stir fry the tofu until it is an even golden brown. In a medium size sauce pan mix the coconut milk, stock (or water) and soy sauce. Add the tofu, Keffir Lime leaves (or substitute), and Galanga. Cook over low to medium heat for 15 minutes, do not allow to boil! At this point, taste the soup. If the coconut taste is too strong add a little more of the Keffir Lime leaves (or substitute). The idea is to reduce the sweetness of the coconut milk. With the flat of a heavy knife (or something similar) pound the chilies until they are split in several places. Add to the soup, and let cook a couple minutes more.
Serve over steamed rice (preferably, Jasmine Rice).
Category:Taiwanese Recipes
Category:Taiwanese Soups