Delectable Vegetarian Khmer Breakfast Delight: Aromatic Amok With Seasonal Vegetables

Allergens

Soy (from tofu)

Ingredients

• 400g firm tofu, cubed
• 2 cups mixed seasonal vegetables (e.g., broccoli, bell peppers, carrots, zucchini)
• 1 cup coconut milk
• 3 tbsp tamarind paste
• 2 tbsp palm sugar
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1 stalk lemongrass, bruised
• 1 tbsp vegetable oil
• Salt to taste
• 4 servings rice

Instructions

1. a. Heat oil in a pan over medium heat. Add shallots and garlic sauté until fragrant. b. Add lemongrass, tamarind paste, and palm sugar cook for 2 minutes to blend flavors. c. Stir in coconut milk, salt, and mixed vegetables. Bring to a simmer and cook for 5 minutes or until the vegetables are tender. d. Gently fold in cubed tofu. Cook for another 3 minutes before removing from heat. e. Serve the Amok mixture over rice, garnishing with fresh cilantro leaves.

Chef’s Insight

The balance of flavors in this dish, from tangy tamarind to sweet palm sugar, makes it a satisfying vegetarian meal.

Notes

The dish's balance of flavors and textures creates an incredibly satisfying meal for breakfast or any time of day.