John Myers
Ingredients for 1 servings:
- 200 g tofu, firm
- 50 g galangal, fresh
- 20 g fresh ginger
- 2 garlic cloves
- 2 chili peppers (Thai chili), green, fresh
- 50 ml rice vinegar or white wine vinegar
- 50 g sugar
- some pepper
- 1 tsp lemongrass, chopped or paste
- 100 ml water
- 1 spring onion(s)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
spicy and without coconut milk
Peel the galangal and ginger and blend them finely in a food processor along with the garlic, chili, lemongrass, and vinegar. If desired, add sugar and water at the same time to loosen the liquid from the blender jar. Pour the sauce into a pan and heat. Cut the tofu into 1 cm cubes and add it. Add the white and light green parts of the sliced spring onion to the curry, then add the dark green parts to the curry last. Simmer uncovered until the liquid has evaporated, which takes about ten minutes. A pinch of pepper completes the dish. Jasmine rice goes best with this dish.
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