Coconut Tofu Soup Vegan, But High Fat

1/2 lb Extra-firm tofu

2 Cloves garlic, minced

2 T Vegetable oil

1 cn Coconut milk (I try to get

Frozen, or make fresh if I Am ambitious) 1 1/2 c Vegetable stock (or water)

1 T Light soy sauce

Keffir Lime leaves - to Taste, this is a tough one Since it can come packaged In a number of ways. I Typically get dried in which Case I let 2 to 3 T soak in Water before using*. 1 oz Galanga (Kah) - Galanga is

Thai ginger 1 To 3 Thai or Serrano Chiles

To taste (I like 4!) *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 ). From: markv@masig.fsu.edu (Mark Verschell). rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
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