Lemongrass Coconut Basil Tofu Skillet Recipe

About this recipe

Golden tofu, cauliflower rice, and tender cabbage come together in a fragrant Thai-style skillet with lemongrass, makrut lime leaves, tamarind, and basil. The coconut adds a rich finish while the lime keeps every bite bright and fresh.

Ingredients

• - Fresh Tofu
• 1 kg Rice
• - Grated Coconut
• 200 ml Mustard Oil
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)
• - Coriander Powder
• - Schweppes Lemon Lime 320ml
• 250g Green Chilli
• 90 g Dark Soy Sauce
• 100 g Tamarind Paste
• - Juice - Pineapple
• 100 g Coriander Leaves
• 100 g Salt
• 1 kg Water Chestnuts

Instructions

1. 1. Press the tofu for a few minutes, then cut it into small cubes so it browns evenly in the pan.
2. 2. Mix the soy sauce, tamarind paste, lime juice, and water into a quick Thai-style sauce.
3. 3. Heat the oil in a wide skillet and sear the tofu until the edges turn lightly golden.
4. 4. Add the shallot, garlic, green chili, lemongrass, and makrut lime leaves, then stir until fragrant.
5. 5. Toss in the cabbage and cauliflower rice, and stir-fry for 3 to 4 minutes until just tender.
6. 6. Sprinkle in the grated coconut and the measured salt, then pour in the sauce and toss well.
7. 7. Return the tofu to the pan and fold everything together so the glaze coats each piece evenly.
8. 8. Turn off the heat, stir through the Thai basil, and serve immediately while it is hot and aromatic.