2stalks lemongrassbottom half, sliced for easier pounding
2.5cm(1") galangal
Instructions
If you are frying the tofu, heat the oil in a small frying pan and lightly fry the tofu for about 2-3 minutes, on medium heat, until golden brown, and drain on kitchen paper, until needed. This is just to add crunch and deepen the flavour. You could skip this stage and add the tofu as is.
Heat a large saucepan on medium high heat and sauté the onions for 2 minutes.
Add the garlic, chillies and lemongrass and fry for just 30 seconds.
Add the turmeric and cook for another 30 seconds.
Add the aubergines and carrots and coat them well.
Add the water and coconut milk, bring to a gentle boil, then lower the heat and simmer, giving everything a good mix but with a light touch. Cook for about 10 minutes. Remember, never cook coconut milk on high heat, and never cover the saucepan when cooking with coconut milk.
Now add the rest of the vegetables, the soy sauce, salt and lime leaves (if using), and stir thoroughly. Cook for 2 minutes.
Add the tofu, cook for a minute to let it heat through, check the seasoning, add more salt or soy sauce if necessary.
Garnish with some coriander leaves (cilantro) and serve, as suggested.
Original Recipe
Pound or grind all your paste ingredients. Set aside.
Fry your tofu pieces in the half cup of oil as above, if you want fried tofu.
Heat the oil in a large saucepan on medium high heat and sauté the paste for 2 minutes until fragrant.
Add the aubergines and carrots, stir to coat.
Add the soy and fish sauces, stir.
Add the water and bring to a boil, as soon as that happens, add the coconut milk, lower the heat slightly and bring to a gentle simmer, giving everything a good mix but with a light touch. Leave to cook, uncovered, for 10 minutes.
Add the rest of the vegetables, an cook for 2 minutes.
Add the tofu now, stir, let them heat through, check seasoning, add salt if necessary and serve as discussed.