Tofu Katjang Tana Soup

This is from the archives...according to my notes this was invented 21st February 2000. A ‘Frente’ CD was playing during the cooking.

Ingredients & Preparation

• Tamarind pulp – ½ cup
• Vegetable Oil (canola, peanut, walnut are suitable. Not Olive oil)
• Fresh Ginger – approximately the size of the top knuckle of your thumb. Peel and finely chop, or grate if you have a ginger grater
  
• Fresh coriander – 6 stalks. Finely chop
• Salt free peanut butter – 2 tablespoons
• Coconut cream – 1/3 can
• Water – 1 ½ cups
• Firm tofu – 1/3 block. Cut into 1” cubes
• Shittake mushrooms – 4. Sliced finely
• Medium size baby bock choy
• Palm sugar – 1 tablespoon
• Chilli paste – to taste

Method

• Combine all liquid ingredients and melt palm sugar over low heat
• Add mushrooms, coriander, tofu, and chilli
• Cook for 10 minutes over low heat. Stir occasionally, ensuring that tofu is coated evenly with liquid. Do not allow to boil.
• Add Bock Choy and cook for an additional 5 minutes

Serving

• Serve over rice noodles or rice
• The quantities listed should satisfy two people
• Wine always improves a meal