Sayur lodeh vegetables in coconut milk with tofu

Ingredients

For 1 serving

• Tofu120 g
• Eggplant100 g
• Zucchini100 g
• Green beans80 g
• Cabbage60 g
• Coconut milk70 ml
• Vegetable broth250 ml
• Turmeric1 teaspoon
• Shallot20 g
• Garlic1 clove
• Lemongrass10 g
• White rice55 g
• Saltto taste

Contains: soy, celery,

In season: June – September

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile peel the shallot and garlic and pound them in a mortar with the turmeric; bruise the lemongrass with the back of a knife. Trim the green beans and cut the aubergines, courgettes and white cabbage into 2–3 cm pieces and the tofu into cubes.
3. In a saucepan warm the shallot paste with 2 tablespoons of the coconut milk over medium heat for 1–2 minutes, stirring, until fragrant.
4. Add the rest of the coconut milk, the vegetable stock and the lemongrass and bring to the boil.
5. Add the green beans, aubergines, courgettes, cabbage and tofu and cook over medium-low heat for 12 minutes, without a hard boil, until the vegetables are tender.
6. Remove the lemongrass and serve in a bowl with the rice.