Ingredients

The following ingredients have 4 Servings
  • 3 tbsp vegetable oil
  • ½ pack extra firm tofu (cut into ½-in x ½-in x1-in pieces (6 oz/170g))
  • ¾ cup coconut milk ((180ml))
  • ¾ cup water ((180ml))
  • ¼ small pumpkin ((cubed) (8 oz/225g))
  • 8 oz cabbage ((sliced) (225g))
  • 4 oz long beans (cut into 2 inch lengths (115g))
  • 2 red chilies ((seeded and cut into ½ inch pieces))
  • 1 bunch bean thread ((soaked to soften) (optional) (40g))
  • 1 tsp salt
  • 1 small onion ((peeled and cut into small pieces))
  • 2 cloves garlic ((peeled))
  • 1 stalk lemongrass ((only the bottom 4 inches), cut into rings)
  • 1 inch ginger ((30g))
  • ¼ cup dried shrimp ((rinsed and soaked to soften) (30g))
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 1 tsp chili powder
  • ¼ cup water ((60ml))

Instruction

  • Blend onions, garlic, lemongrass, ginger, and dried shrimps with ¼ cup (60ml) water into a smooth paste. Remove and pour into a small bowl. Mix in ground coriander, cumin, turmeric, and chili powder.
  • In a non-stick fry pan heat 1 tablespoon vegetable oil. Pan fry tofu until golden on all sides. Remove and set aside.
  • In a large pot, heat remaining 2 tablespoon vegetable oil. Add spice paste and fry for 5 to 6 minutes until fragrant. Stir constantly so that it will not burn.
  • Add coconut milk and ¾ cup (180ml) water. Bring to a boil.
  • Add pumpkin, cabbage, pan fried tofu, and salt. Bring it back up to a boil. Reduce heat to low, cover, and let it simmer for 5 minutes.
  • Add long beans, red chilies, and bean threads (if using). Allow it to cook for another 5 minutes.
  • Remove and serve warm.