Charred Tofu with Coconut and Kaffir Lime

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Serves 8

For the Curry

8 stalks of lemongrass - white part only

6 garlic cloves - crushed

2 jalapenos

1 cup coarsely chopped cilantro

1 Kaffir lime leaf

1 tablespoon ground coriander

1 teaspoon Ground turmeric

1 teaspoon ground cumin

3 cans of coconut milk

salt and fresh lime juice to season


Blend all ingredients except the coconut milk with a little bit of water into a paste.

In a medium pot add to coconut milk, spice paste mixture and bring to simmer. Reduce by half and remove from heat. Season with fresh lime juice and salt. Should be slightly tangy.



For the Chilli Pineapple

Pineapple, medium dice

1/4 teaspoon chilli powder

2 tbsp oil


Mix all ingredients together and place on roasting pan.

Preheat oven to 350℉. Roast pineapple for 20 minutes.

For the Tomato Jam

3/4 teaspoon mustard seed

2 sliced thai bird chilli

1/4 cup garlic oil

1/4 cup + 3 tablespoons granulated sugar

1/2 cup water

1 can whole peeled roma tomatoes with juice

1/4 tomato paste

Rice vinegar as needed

salt to taste

1/2 tablespoon cornstarch

Sauté chillies in garlic oil with mustard seed until they begin to pop.

In another pot dissolve sugar with water over medium heat. Once dissolved add tomatoes along with chillies and mustard seeds. Bring to simmer, add tomato paste and simmer for 10 minutes.

Season with rice vinegar and salt. Once the desired flavour is achieved, thicken with cornstarch and let cook for another 5 minutes. Blend until smooth. Strain through fine mesh sieve and cool.


Black Rice

Follow Instructions on package. Once cooked season with a little salt and fresh lemon zest.


To Finish

Cover tofu liberally with tomato jam, place in oven under broiler until sauce begins to bubble and char about 3 minutes. Meanwhile, warm a portion of the green curry. Season with salt and lime if you haven't already. Plate as shown.



I am sure you’re keeping up with the current trends if you’re following the amazing content from Amy and Chad.

The only advice I have as a chef in the industry is to start researching lacto-fermented foods/making your own vinegars. If you want to step up your vegan game, this is the place to start. It’s a little bit of work, but totally with the effort. Have fun experimenting. Hope you enjoy my recipe Chef Grant Guenkel.