Hot Chilli Tofu with Leeks in Lemongrass and Coconut Broth

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Hot Chilli Tofu with Leeks in Lemongrass and Coconut Broth
The tofu in this dish is hot and has a real kick, but the coconut broth helps to cool it down. I usually serve this with some pak choi or lightly steamed greens like spinach. You could also add some brown rice or rice noodles to complete the dish.
  1. Stir together the sriracha, tamari, lime and xylitol in a bowl. Add 2 tablespoons of water. Chop the tofu into thick slices and coat them in the marinade and leave them for 15 minutes.
  2. Heat a large frying pan and add the oil. Fry the tofu briefly on both sides. Then pour in the remaining marinade and let the tofu soak this up whilst it cooks. Turn the tofu whilst cooking to ensure that both sides absorb the marinade.
  3. For the broth, put the vegetable stock into a saucepan and bring to the boil. Drop in the lemon grass, ginger and herbs. Simmer for 5 minutes and then remove the lemon grass. Add the leeks and continue to simmer for 10 minutes or until the leeks are soft. Pour in the coconut milk and cream. Season. Bring to a simmer and then remove from the heat.
  4. Serve the tofu sitting on the leeks with a generous amount of broth.

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