Cambodian Vegan Amok Curry with Cauliflower Rice and Crispy Tofu Bites

Allergens

Soy (Tofu) - Coconut (Coconut oil and milk)

Ingredients

• 2 cups firm tofu, diced
• 4 tbsp coconut oil
• 1 large onion, thinly sliced
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup coconut milk
• 1/2 cup water
• 3 tbsp tamarind paste
• 1 cup kaffir lime leaves, finely chopped
• 1 cup bamboo shoots, sliced
• 2 cups jackfruit, diced
• Salt to taste
• 1 head cauliflower, rice
• 1/4 cup fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Arrange the diced tofu on a baking sheet lined with parchment paper. Drizzle with half of the coconut oil and season with salt. Bake for 25 30 minutes, or until golden brown and crispy, flipping halfway through. Remove from oven and set aside.
2. In a large skillet, heat the remaining coconut oil over medium heat. Add the sliced onion and sauté until translucent, about 4 5 minutes. Add the minced garlic and grated ginger, and cook for another minute.
3. Stir in the coconut milk, water, tamarind paste, kaffir lime leaves, and bamboo shoots. Bring the mixture to a simmer and let it cook for 10 12 minutes, or until the sauce thickens slightly.
4. Fold in the diced jackfruit and season with salt to taste. Remove from heat and set aside.
5. In the meantime, prepare the cauliflower rice by pulsing the cauliflower florets in a food processor until it resembles rice grains. Steam the cauliflower rice for 8 10 minutes, or until tender but still firm. Season with salt and set aside.
6. To plate, spoon the Amok curry over a bed of cauliflower rice, garnish with crispy tofu bites and fresh basil leaves. Enjoy your taste of Cambodia!

Chef’s Insight

The balance of flavors in this dish is essential, so be sure to taste and adjust seasonings as needed - For an extra touch, sprinkle some chopped cilantro or green onions over the plated dish

Notes

Feel free to adjust the spiciness of the dish by adding more or fewer kaffir lime leaves - For an authentic touch, serve with steamed jasmine rice instead of cauliflower rice