Exquisite Vegan Cambodian Dinner: Amok Tofu & Lemon Grass Fried Rice

Allergens

Soy (in tamari), Tree Nut (cashews, almond milk)

Ingredients

• 12 oz extra firm tofu, cubed 1 large onion, thinly sliced 4 cloves garlic, minced 1 tbsp fresh ginger, grated 1 cup coconut milk 1/2 cup unsweetened almond milk 1/4 cup cashews, soaked and chopped 3 tbsp tamari or soy sauce 2 tbsp lime juice 2 tsp curry powder 1/2 tsp ground turmeric 1/4 tsp ground cumin Salt and pepper, to taste 2 cups jasmine rice, rinsed 2 stalks lemon grass, bruised 3 tbsp vegetable oil Fresh cilantro, for garnish Green onions, thinly sliced, for garnish Crushed peanuts, for garnish

Instructions

1. Begin by preparing the Amok Tofu. In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and cook until they are soft and translucent, about 5 minutes.
2. Add the minced garlic and grated ginger to the pan, stirring frequently to avoid burning, for another 1 2 minutes.
3. Stir in the curry powder, turmeric, cumin, and salt and pepper. Cook for 1 minute, until fragrant.
4. Add the cubed tofu, tamari or soy sauce, and coconut milk to the pan. Bring the mixture to a simmer and cook for about 5 minutes, stirring occasionally.
5. Remove from heat and blend using an immersion blender until smooth. Return the mixture to the pan and add almond milk and cashews. Stir well and keep warm.
6. For the Lemon Grass Fried Rice, rinse jasmine rice in a fine mesh strainer under cold water until the water runs clear. Add the rinsed rice, bruised lemon grass stalks, and 2 cups of water to a rice cooker or saucepan with a tight fitting lid. Cook according to package instructions or until all water is absorbed.
7. Remove lemon grass stalks from cooked rice and set aside. Heat 1 tablespoon of vegetable oil in a large non stick skillet or wok over medium heat. Add the rice, breaking up any clumps, and stir fry for about 2 minutes until heated through. Season with salt to taste.
8. To assemble the dish, divide the Lemon Grass Fried Rice among 6 plates, creating a bed for the Amok Tofu. Spoon the warm Amok Tofu over the rice and garnish with fresh cilantro, green onions, and crushed peanuts.

Chef’s Insight

The combination of flavors in this dish is sure to impress vegan diners and traditional Cambodian food enthusiasts alike. Don't be afraid to experiment with different herbs and spices to make the dish your own.

Notes

This recipe is ideal for a special dinner party or a date night at home, as it offers an elegant presentation and a sophisticated flavor profile.