Malaysian Vegetable Rendang with Coconut

Ingredients

• 200g firm tofu, pressed and cut into chunks
• 300g mixed vegetables (eggplant, green beans, carrots, baby potatoes)
• 400ml coconut milk
• 3 stalks lemongrass, lightly bruised
• 3 tbsp rendang paste or laksa paste
• 4 cloves garlic
• 2 tbsp fresh galangal or ginger
• 1 onion, roughly chopped
• 3 red chilies, seeded
• 3 tbsp coconut oil
• 1 tbsp lime juice
• 1 tsp sugar
• salt to taste
• fresh cilantro for garnish

Method

1. Blend garlic, galangal, onion, red chilies, and rendang paste into a smooth paste with 2-3 tbsp coconut milk.
2. Heat coconut oil in a large pot; fry the paste over medium heat for 3 minutes, stirring frequently until fragrant.
3. Add remaining coconut milk and lemongrass; bring to a gentle simmer.
4. Add tofu chunks and mixed vegetables; simmer uncovered for 20 minutes, stirring occasionally, until vegetables are tender and sauce reduces and deepens.
5. Stir in lime juice and sugar; season with salt to taste.
6. Discard lemongrass stalks; transfer to a serving bowl and garnish with fresh cilantro before serving with steamed rice.