Chilli Tofu in Coconut Broth

This dish is so eeeeeaaasssyyyy! It is a wee gem of a dish, very tasty, warming and would be good for student budget too! It’s from the Marie Claire Flavours cookbook.

2 red chillies, seeded and chopped

3 Tbsp soy sauce

1Tbsp grated ginger

2 Tbsp sugar

2 Tbsp lime juice

600g silken tofu, drained and chopped

1/3 cup fresh basil leaves

coconut broth:

2 1/2 cups coconut milk

2 1/2 cups vegetable stock

4 kaffir lime leaves, shredded

500g kumara, peeled and sliced

500g broccoli, chopped into bite sized pieces

For the broth, place coconut milk, vegetable stock and lime leaves in a deep frying pan or wok over medium heat. Add the sweet potato and cook, covered, for 8 minutes. Add the broccoli and cook for a further 4 minutes.

To cook the tofu, place the chillies, soy sauce, ginger, sugar and lime juice in a frying pan over medium heat and allow to cook for 3 minutes. Add the tofu to the pan and cook for 1 minute each side or until coated with the chilli sauce. To serve, place coconut broth, sweet potato and broccoli into bowls. Top with the chilli tofu, sprinkle with basil leaves and serve. Serves 4.

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