Vegan Cambodian Tofu Amok with Lotus Stem and Cashew Cream – An Exquisite Plant-based Brunch Recipe

Allergens

Soy (from tofu), Tree nuts (cashew)

Ingredients

• 14 oz firm tofu, cubed
• 7 oz lotus stem, thinly sliced
• 2/3 cup raw cashews, soaked in water for 2 hours
• 1/2 cup coconut milk
• 1/4 cup vegetable broth
• 3 tbsp sunflower oil
• 2 shallots, minced
• 1 tbsp ginger, grated
• 1 tbsp garlic, minced
• 1/2 tsp turmeric powder
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp sugar
• 1/2 tsp salt
• Freshly ground black pepper, to taste
• 4 tbsp lime leaves, finely chopped (fresh or frozen)
• 3 tbsp cilantro, finely chopped

Instructions

1. In a food processor, blend soaked cashews and coconut milk until you get a smooth cream. Set aside.
2. In a pan, heat 2 tablespoons of sunflower oil over medium heat. Add the shallots, ginger, and garlic. Sauté for 3 4 minutes or until fragrant.
3. Add turmeric, coriander, cumin, sugar, salt, and pepper to the pan. Stir well and cook for another minute.
4. Next, add the lotus stem slices. Cook them for about 5 minutes or until they are tender.
5. In a separate pan, heat up the remaining sunflower oil. Add the cubed tofu and fry until golden brown on all sides.
6. Combine the sautéed vegetables with the cashew cream. Stir in the lime leaves and half of the cilantro. Adjust seasoning if needed.
7. Transfer the tofu cubes into a heatproof dish or individual serving ramekins. Pour the cashew cream mixture over them.
8. Broil in the oven at 400°F (205°C) for about 10 minutes, until the top is slightly browned and crispy.
9. Garnish with the remaining cilantro before serving.

Chef’s Insight

To achieve a perfect texture, do not overcook the lotus stem or the tofu.

Notes

This dish can be made gluten-free by ensuring the use of gluten-free soy sauce and broth.