Lemongrass Coconut Tofu Cups Recipe

About this recipe

Crisp cabbage cups hold golden tofu, mushrooms, and spinach in a fragrant coconut-lime glaze. Lemongrass, Thai basil, and a touch of tamarind keep the flavors bright, savory, and unmistakably Thai.

Ingredients

• 500 G Baby Spinach/Palak (500 Gm)
• - Fresh Tofu
• 200 ml Coconut Milk
• 500g Good Life Raw Peanuts 500 G
• 1 pack Mushrooms Button
• 500 g Onion
• 100 g Garlic
• loose Ginger
• 500g Lemongrass
• - Kaffir Lime Leaf
• 1 bunch Thai Basil
• - Juice - Pineapple
• 90 g Dark Soy Sauce
• 100 g Tamarind Paste
• 200 ml Mustard Oil

Instructions

1. 1. Press the tofu briefly, then cut it into neat bite-size cubes for even browning.
2. 2. Finely chop the lemongrass, garlic, ginger, and chili into a rough fragrant paste.
3. 3. Heat the oil in a wok, then sear the tofu until the sides look lightly golden.
4. 4. Add the onion and mushrooms, and stir-fry until the mushrooms release their moisture.
5. 5. Stir in the cabbage, spinach, coconut milk, soy sauce, tamarind, and kaffir lime leaf.
6. 6. Simmer until the sauce turns glossy, then fold in Thai basil and crushed peanuts.
7. 7. Spoon the warm filling into the cabbage leaves and finish with fresh lime juice before serving.