Ingredients Jump to Instructions ↓

  1. 1 small chopped onion

  2. 1 minced garlic clove

  3. 1 seeded, minced serrano chili

  4. 1 teaspoon ground ginger

  5. 1 teaspoon lemongrass

  6. 1 tablespoon soy sauce

  7. 1 teaspoon light brown sugar

  8. teaspoon ground cardamom

  9. teaspoon ground coriander

  10. teaspoon turmeric

  11. teaspoon ground cumin

  12. teaspoon ground cinnamon

  13. 2 tablespoons peanut oil

  14. 2 cups vegetable stock

  15. 2 large peeled potatoes cut into 1 inch pieces

  16. 8 ounce can pineapple chunks, drained

  17. 1 cup unsweetened coconut milk

  18. 15 ounce cans on the baking sheet. The weight on the tofu should be enough to cause the sides to bend outward slightly, but does not squash the tofu. Wait one hour to allow the fluid to drain out of the tofu. Once fluid is drained, cut into 1/2 to 1 inch chunks.

  19. Combine onions, garlic, hot pepper, lemongrass, soy sauce and brown sugar in a food processor and process until smooth. Add ginger, cardamom, turmeric, cinnamon, cumin and tablespoon of oil and process until smooth. Blend in cup vegetable stock and place in bowl with tofu. Set aside.

  20. 1 tablespoon of peanut oil in a large pot over medium heat. Add onion and cook while stirring periodically until onions are soft. Add potatoes and a few tablespoons of tofu marinade. Cook for 2 minutes before adding stock and simmer until vegetables are soft. Add tofu, coconut milk and pineapple. Stir and cook another

  21. 5 minutes. Serve hot with rice.


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