Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Blend the silken tofu until smooth, in a blender, then set aside.
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For
4
M
I
230
g
Tofu puffs, cut into quarters
1
Red onion, chopped
3
cloves
Garlic, minced
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Per Serving
Calories
349kcal
Fat
24g
Saturates
8g
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Tofu puffs are pre-fried tofu cubes that can be found in Asian grocery stores, also sometimes called Deep Fried Tofu. If you can’t find them, use firm tofu - cube it and pan-fry until golden before adding to the sauce (or just drop it in if you like) Instead of silken tofu, you can substitute some coconut cream to add extra creaminess, or in addition! We avoid this to keep the saturated fat lower. If you can't find lemongrass or lime leaves, substitute 1 tsp lemongrass paste and ½ tsp lime zest. We like to serve this with brown rice, but Jasmine rice is more traditional and it would also work well with rice noodles. Keeps in the fridge for up to 3 days. The sauce will thicken slightly as it sits in the fridge, you can loosen with a splash of coconut milk, soya milk or water when reheating.
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Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Blend the silken tofu until smooth, in a blender, then set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
230
g
Tofu puffs, cut into quarters
1
Red onion, chopped
3
cloves
Garlic, minced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
349kcal
Fat
24g
Saturates
8g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Tofu puffs are pre-fried tofu cubes that can be found in Asian grocery stores, also sometimes called Deep Fried Tofu. If you can’t find them, use firm tofu - cube it and pan-fry until golden before adding to the sauce (or just drop it in if you like) Instead of silken tofu, you can substitute some coconut cream to add extra creaminess, or in addition! We avoid this to keep the saturated fat lower. If you can't find lemongrass or lime leaves, substitute 1 tsp lemongrass paste and ½ tsp lime zest. We like to serve this with brown rice, but Jasmine rice is more traditional and it would also work well with rice noodles. Keeps in the fridge for up to 3 days. The sauce will thicken slightly as it sits in the fridge, you can loosen with a splash of coconut milk, soya milk or water when reheating.
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Made it?
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