Coconut Tofu Soup
Vegan, but high fat
- ½ lb extra-firm tofu
- 2 [cloves garlic, minced
- 2 tbsp vegetable oil
- 1 can coconut milk (I try to get frozen, or make fresh if I am ambitious)
- 1½ cups vegetable stock (or water)
- kaffir lime leaves, to taste 
- 1 tbsp light soy sauce
- 1 oz galanga (kah)
- 1 to 3 Thai or serrano chiles, to taste (I like 4!)
- Drain the tofu of extra water by placing a heavy weight over the tofu surrounded by 3 layers of paper towels.
- Cut tofu into bite size pieces.
- Stir fry the garlic in the oil until golden (do not burn), then stir fry the tofu until it is an even golden brown.
- In a medium size sauce pan mix the coconut milk, stock (or water) and soy sauce.
- Add the tofu, kaffir lime leaves (or substitute), and galanga.
- Cook over low to medium heat for 15 minutes, do not allow to boil! at this point, taste the soup.
- If the coconut taste is too strong add a little more of the kaffir lime leaves (or substitute).
- The idea is to reduce the sweetness of the coconut milk.
- With the flat of a heavy knife (or something similar) pound the chilies until they are split in several places.
- Add to the soup, and let cook a couple minutes more.
- Serve over steamed rice (preferably, jasmine rice).
- This is a tough one since it can come packaged in a number of ways. I typically get dried in which case I let 2 to 3 tbsp soak in water before using.
Very marginal substitutes (although still good!) are to try ¼ cup coarsely chopped lemon grass, or the juice from 1 lime. This has to be experimented with, it is used to reduce the sweetness of the coconut milk. You do not want this flavor to dominate, though. Add a little at a time, and taste to get it right.