Cambodian Vegan Tofu Amok with Coconut Rice and Papaya Salad

Allergens

Soy (from tofu)

Ingredients

• 14 oz firm tofu, diced
• 2 cups coconut milk
• 1/2 cup red curry paste
• 1/4 cup crushed peanuts
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• 1 1/2 cups jasmine rice
• 1 can (13.5 oz) full
• fat coconut milk
• 2 cups papaya, peeled, seeded, and thinly sliced
• 1/4 cup lime juice
• 1/4 cup Thai basil leaves, chopped
• 2 tablespoons vegetable oil

Instructions

1. In a pan, heat the vegetable oil over medium heat. Add the red curry paste and cook for 3 4 minutes until fragrant. Stir in the diced tofu and cook for another 5 minutes, allowing the flavors to meld together. Gradually add the coconut milk, stirring constantly, and bring the mixture to a simmer. Cook for about 10 minutes, until slightly thickened. Season with salt and pepper to taste. Remove from heat and set aside. To prepare the coconut rice, combine the jasmine rice, coconut milk, and 2 cups of water in a pot. Bring to a boil, then reduce heat and cover, simmering for about 18 20 minutes or until the rice is tender. In a separate bowl, combine the sliced papaya, lime juice, Thai basil leaves, salt, and pepper. Toss gently to mix. To plate, spoon the coconut rice onto each of four plates, creating a small well in the center of each mound. Pour the tofu curry mixture into the wells. Garnish with crushed peanuts and cilantro. Serve alongside the papaya salad.

Chef’s Insight

The combination of flavors and textures in this dish is truly unique and showcases the diversity of Cambodian cuisine.

Notes

Ensure that you use a high-quality red curry paste for the best flavor.