Cooked - Kam Heong Tofu

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Kam Heong Tofu

1.0

280g pack super firm tofu

1 tbsp cornflour

Soy sauce

Salt

Oil of choice (I used neutral sunflower oil)

3 cloves garlic

1 stalk of lemongrass (bottom half)

1 shallot OR 1 half a red onion

Small handful of fresh curry leaves (or used dried but use a bit more. Fresh tastes way better but don’t buy them aspiration ally if you’re only going to use them for this then throw the rest away)

1 tbsp light soy sauce

1 tbsp kecap manis (alternatively half dark soy half honey)

1 tbsp honey/agave/maple syrup

1 tbsp vegan oyster sauce

1 tsp curry powder (any is fine).

2 tbsp water

Cook the crispy tofu (see previous video)
Mix together sauce ingredients.
Mince garlic, dice onion/shallot (not too finely) and bash lemongrass with back of a knife and cut in half.
In a pan over medium-high heat, bloom curry leaves for 30s in oil before adding onion/shallot and lemongrass, and stir frying for about a minute.
Add garlic and stir fry for another 30s to a minute.
Add in sauce mixture and reduce slightly.
Add in crispy tofu and coat, mixing until the sauce reduces into a sticky coating.
Pick out the lemongrass (eating the curry leaves is fine, but you might prefer to eat around them).
Enjoy with jasmine rice.

Course🍽️Main Course

Diets🌱Vegan...

CategoryTofu Dish

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created last week

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