Meatless

Spicy tofu in coconut cream

Spicy tofu in coconut cream | casaveneracion.com

Spicy, subtly hot, rich and creamy. Satisfy the vegetarians and omnivores in your family without breaking your back with this spicy tofu in coconut cream. Prepare a vegetable and spice base, divide into two portions, add tofu to one portion and add pork to the second portion. The two dishes cook at the same time.

Does it take acrobatic skills? No, of course not. All you need is a little organization, proper timing and two frying pans.

Spicy tofu in coconut cream
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Servings: 1 to 2
Author: Connie Veneracion
Ingredients
  • 2 tablespoons vegetable cooking oil
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 1 onion chopped
  • 1 tomato chopped
  • 3 finger chilies chopped (if you want less heat, remove the seeds — see instructions)
  • salt to taste
  • pepper
  • 1/2 cup coconut milk
  • 1/4 cup coconut cream (see difference between coconut milk and cream)
  • 150 grams firm tofu
  • 1 tablespoon vegetable cooking oil
  • Himalayan black salt to taste (optional)
  • a handful of Chinese broccoli (leaves and upper stalks only), roughly chopped
  • 1 to 2 bird’s eye chilies finely sliced (optional)
Instructions
  1. Heat 2 tbsps. of cooking oil in a wok or frying pan.
  2. Add the garlic, ginger, onion, tomato and chilies. Sprinkle with salt and pepper. Cook until softened a little.
  3. Pour in the coconut milk. Season with more salt and pepper. Bring to the boil, cover, set the heat to medium-low and cook for about 10 minutes or until the mixture is almost dry.
  4. While the vegetables cook, prepare the tofu. Crumble the tofu with your hand. Not too a much but in generous chunks. Place in a strainer to allow excess water to drip.
  5. In another pan, heat 1 tbsp. of cooking oil. Add the crumbled tofu. Season with Himalayan black salt (which will give the tofu an egg-y flavor) or, if unavailable, plain salt. Cook the tofu over medium heat, stirring occasionally, until most of its water has evaporated.
  6. When the vegetable mixture is almost dry, add to the tofu. Stir. Cook for about a minute.
  7. Add the Chinese broccoli leaves. Pour in the coconut cream. When the mixture starts to boil, turn off the heat. Taste and adjust the seasonings, if needed.
  8. Sprinkle in the sliced bird’s eye chilies. Serve at once.

And for the non-vegetarians in the family, there is a meaty version of the same dish.

The meaty counterpart of the vegetarian spicy tofu in coconut cream

When the vegetable mixture was almost dry, I divided it into two portions with a 1:3 ratio. I added the first portion to the tofu; I added cooked pork to the second portion. I let both mixtures simmer for a few minutes.

The meaty counterpart of the vegetarian spicy tofu in coconut cream

And, voila! Two versions of the same dish — one, vegetarian; the other, with meat.

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