There are days when even the most organised cook runs out of time. Here's a vegetarian main course that will be on the table in about 10 minutes!
1/2 a sliced brown onion
1 finely sliced stick of lemongrass
1 finely chopped small red chilli
1 tsp shrimp paste
2 finely shredded kaffir lime leaves
350ml light coconut milk
600g silken firm tofu
4 sliced green onions
boiled Jasmin rice, to serve
1 bunch stir-fried choy sum.
1. Heat 1 tbsp peanut oil in a saucepan over medium heat and add 1/2 a sliced brown onion, 1 finely sliced stick of lemongrass, 1 finely chopped small red chilli and 1 tsp shrimp paste. Cook for 3 minutes, stirring, until fragrant.
2. Add 2 finely shredded kaffir lime leaves, 350ml light coconut milk and salt to taste. Simmer for 5 minutes.
3. Steam 600g silken firm tofu for 3 minutes, until hot, then carefully remove and slice.
To serve: Pour lemongrass coconut milk into 4 serving bowls and top with sliced tofu and 4 sliced green onions. Serve with boiled rice and 1 bunch stir-fried choy sum.