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In this cooking lesson learn how to make white coconut curry with tempeh part 3/3.
Tags:White Coconut Curry with Tempeh Recipe Part 3/3,asian cooking,coconut curry,cookingwithnancy,Curry Recipe,easy cooking tips,how to cook asian food,white coconut curry,white coconut curry with tempeh recipe
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Tofu is invented by the Chinese but this one here, I’ve got it from Korean. Korean tofu, Koreans and Japanese eat a lot of tofu as well. So what we will do now is cut the tofu. If it is soft, if the tofu is soft like silken tofu, it’s got a lot of water in there so sitting like in a well. I only want to use half the tofu. Cut it that way, cut it that way and you can look at the tofu now, how beautiful it is. This is solid, very high quality tofu. You can cut the tofu into little squares like that and you can cut it to an angle or you can just cube them up into big chunks, cut it up some more or you can cube it up. I prefer to cube it up in this case. It’s beautiful tofu. You can really feel this tofu is so rich. Now use half, whatever am I going to do with this half? You’re going to soak it with salt water cover it up and keep it in the fridge. If you’re keeping it for a day or two, or you use it the next day, that’s fine, just rinse and use. But if you’re going to keep it say for two days or three days, you’ve got to change the water everyday. You see the eggplant is already cooked as I am speaking. The dish is already cooked. So what I do now is just add the tofu. Tofu cooks only a minute or 30 seconds because it’s already a cooked ingredient. I’ll explain to you how it was made before or I haven’t, maybe some other time. I will make this style of tofu. Just warm it up, warm up the tofu. Make sure it gets in the soup and I’m going to taste for your sake to see whether I need soy sauce or not. It’s just nice. That’s just nice, beautiful but it tastes better for people who like salt. You can put in –if you’re using salt, perhaps you can use sea salt. Just a little bit of sea salt. That should be good. Very nice. I always like soy sauce so I throw in some soy sauce, about one and a half two tablespoons. That’s it. Don’t forget the cream that is in the bottom of this can, the cream is on top. You always take and put in some soup and pour it out. It’s so easy. It’s already done. So this dish is ready for serving. So far I’ve been teaching you a dish where it is all one dish, a hot big meal but of course in a family you like to eat food with a lot of different dishes like my son does. He won't be happy with just one dish and --, this is the complete balanced meal. Very tasty. Done. I’ll show you how to serve. Scoop it out in the serving bowl. You don’t have to scoop the lemon grass, leave the lemon grass in the pot or throw it out. Scoop out everything, a bit of different things, tofu, chili, cabbage, tempeh. Tempeh is really beautiful. Very rich in protein. You know the protein in this dish, the tofu and the tempeh. What else. That’s it. the rest is all vegetables. Beautiful eggplant. Look it’s ready. Ready to be for serving. My rice is ready. It’s really very nice. I’m going to enjoy this. I start with my rice. What you can do is bon appétit, how lovely. Look I’ve touched this one. This one is very nice. Take more from here. Help yourself. Help yourself to tofu, chili, yum yum. Cabbage wow. Eggplant. Tempeh where are you, tomato, where are you. Look, isn’t that good? That’s root and this is the lemon grass, throw that away. Look at this dish. This look a bit white and plain. Maybe I will put a touch of soy sauce, just a touch. So will you please cook this dish for your family. They’ll love you for it. Thank you, bye.