- 300 g Tofu
- 1 can Coconut Milk
- 5 pc Green Chillies
- 200 g Coriander
- 1 tbsp Himalayan Pink Salt
- 100 g Mushroom Dried
- 200 g Mushroom Fresh
- 10 pc Kaffir Leaves Dried
- 200 g Broccoli
- 1 pc Leek Large
- 1 pc Lemongrass
Cut 300g tofu into cubes and air-fry them for 30 minutes.
Prepare a blender. Take your 10 dried kaffir leaves, 200g of coriander, and 1 can of coconut milk and blend until all ingredients are incorporated.
Boil 100g of dried mushrooms and 1 lemongrass in 2 cups of water for 10 minutes.
Add 200g of regular fresh mushrooms, sliced 1 large leek, finely chopped of 5 green chilies, 1 tbsp of Himalayan salt, and the blended mix into the pan.
Let it come up to the boiling point and let it simmer for 5 minutes.
Finely chop the remaining coriander leaves and add them to the pan along with air-fried/baked tofu along with vegetables.
In this recipe, I have added 200g of broccoli, but feel free to add vegetables of your choice. Turn off the heat and leave it for 2-3 minutes before serving with rice.
Calories: 611kcal | Carbohydrates: 28g | Protein: 27g | Fat: 49g | Saturated Fat: 37g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 3614mg | Potassium: 1739mg | Fiber: 8g | Sugar: 6g | Vitamin A: 7379IU | Vitamin C: 122mg | Calcium: 343mg | Iron: 11mg