Ingredients

Method

• 1 x 70 g sachet Woolworths Blue Elephant tom kha paste
• 1 x 400 ml can coconut milk, heated
• 1 stick lemongrass, crushed
• Woolworths Asian Everything soy sauce, to taste
• 1 x 270 g pack Woolworths PlantLove™ silken tofu
• spring onion curls, to garnish (optional)
• fried onions, to garnish (optional)
For the coconut black rice:
• 250 g Woolworths Blue Elephant Thai black rice
• 1 x 400 ml can coconut milk
• ½ cup water
• sea salt, to taste
• freshly grated coconut, to garnish (optional)

Method

Ingredients

1. Mix the tom kha paste with the coconut milk. Add the lemongrass and season to taste with the soy sauce.

2. Serve with the tofu, garnished spring onion curls and fried onions.

3. To make the rice, place the rice in a pot with a lid. Add the coconut milk, water and season to taste with sea salt. Bring to a boil, then reduce the heat to a gentle simmer and cook until the liquid has been absorbed.

4. Turn off the heat and steam for 5–10 minutes, then gently fluff with a fork. Garnish with the coconut before serving.

find more tofu recipes here

Photographer: Jan Ras

Food Assistant: Bianca Jones