Chayote in Spicy Coconut Sauce with Tofu

Description

This recipe can easily be made non-vegetarian by using chicken or white fish instead of tofu.

Ingredients

• Tofu - 7.1 oz
• Coconut Milk - 5 fl oz
• Chayote (Mexican Squash) - 10.6 oz
• Kaffir Lime Leaves - 2 pieces
• Coconut Milk - 2 tablespoons
• Brown Sugar - 1 tablespoon
• Salt - to taste
• Shallot - 3 heads
• Garlic - 2 cloves
• Mild Chili Spice - 1 piece
• Galangal - 1.1 oz
• Ginger - 1 piece

Step by Step guide

Step 1

Cut the chayote into strips and the tofu into cubes.

Step 2

Prepare the chili paste: blend shallots, garlic, red chili pepper, galangal, and ginger in a blender.

Step 3

You should get a thick aromatic paste. Then heat the oil and sauté the spice paste and lime leaves until fragrant, about 4–5 minutes. Add the chayote strips, season with salt and sugar. Mix well.

Step 4

Pour in the coconut milk; if it is too thick, add water (0.5–1 cup) and bring to a boil. Stir every 2 minutes or so to prevent the coconut milk from curdling. When the chayote is cooked (about 10 minutes), add the tofu, mix well, and bring to a boil. Reduce the heat and simmer for 3 minutes. Turn off the heat and serve immediately. You can garnish with lime wedges and fresh chili pepper.

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