Cambodian Vegetarian Delight: Amok Tofu with Steamed Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• 16 oz firm tofu, cubed
• 1 cup coconut milk
• 2 tbsp tamarind paste
• 1/4 cup chopped lemongrass
• 1/4 cup chopped galangal
• 3 kaffir lime leaves, torn
• 1/2 cup chopped Thai basil
• 1/2 cup chopped cilantro
• 2 tbsp canola oil
• Salt and pepper to taste
• Steamed rice (for serving)

Instructions

1. a. In a large skillet, heat the canola oil over medium heat. Add the lemongrass, galangal, and kaffir lime leaves, cooking until fragrant. b. Stir in the tofu, coconut milk, tamarind paste, salt, and pepper. Cook for 5 7 minutes, or until the sauce has thickened slightly. c. Remove from heat and stir in the Thai basil and cilantro. Let sit for a few minutes to allow flavors to meld. d. Serve the Amok Tofu hot over steamed rice, garnished with additional fresh herbs if desired.

Chef’s Insight

To truly capture the essence of Cambodian cuisine, use fresh lemongrass, galangal, and kaffir lime leaves whenever possible.

Notes

This recipe can easily be doubled or tripled for larger gatherings.