Cambodian Vegetarian Amok – A Delectable Breakfast Delight

Allergens

Soy (from tofu)

Ingredients

• 1 cup firm tofu, diced
• 2 cups mixed seasonal vegetables (e.g., bell peppers, carrots, zucchini)
• 1 cup coconut milk
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 stalk lemongrass, bruised and cut into 2
• inch lengths
• 1 tbsp curry powder
• 1 tsp ground turmeric
• Salt to taste
• Freshly ground black pepper to taste
• Banana leaves for wrapping (fresh or dried)

Instructions

1. In a large pan, heat the vegetable oil over medium heat. Add the onion and garlic, sautéing until translucent.
2. Stir in the curry powder, turmeric, salt, and pepper, cooking for another minute to release the spices' aroma.
3. Add the lemongrass, stirring briefly before incorporating the diced tofu and mixed vegetables. Cook for about 5 minutes, stirring occasionally.
4. Gradually pour in the coconut milk, ensuring it is well distributed and evenly combined with the other ingredients. Bring the mixture to a simmer, then reduce the heat to low and cook for an additional 10 minutes, allowing flavors to meld together.
5. While the curry is cooking, prepare your banana leaves by washing them thoroughly and cutting them into circles large enough to wrap around each portion of Amok. If using dried leaves, rehydrate them in hot water beforehand.

Chef’s Insight

The key to this dish is balancing the spices, ensuring they complement rather than overpower the other ingredients. Be sure to taste as you go and adjust seasonings accordingly.

Notes

The coconut milk used in this recipe is unsweetened and full-fat for a richer flavor profile.