Tofu And Vegetable Curry - cooking recipe

Ingredients

10 oz firm silken tofu
6 cloves garlic, quartered
3 None fresh small red bird's-eye chili peppers, coarsely chopped
1 stalk (4 inches) lemon grass, coarsely chopped
1 piece (1 1/2 inches) fresh ginger, coarsely chopped
1/2 tsp ground turmeric
1 None onion, finely chopped
1 tbsp vegetable oil
1 can (14 oz) coconut milk
1 cup vegetable stock
2 None kaffir lime leaves
4 None zucchini, coarsely chopped
1 None cauliflower, cut into florets
1 tbsp soy sauce
1 tbsp lime juice
1/4 cup coarsely chopped fresh cilantro
1/4 cup fresh Thai basil leaves

Preparation

Press tofu between 2 cutting boards with a weight on top. Raise one end to allow for draining; let stand for 10 mins. Cut tofu into 3/4-inch cubes; pat dry between layers of paper towels.
Blend or process garlic, chili peppers, lemon grass, ginger, turmeric, onion and oil to a paste. Cook in large saucepan, stirring, for 5 mins.
Add coconut milk, stock and lime leaves; simmer, uncovered, stirring occasionally, for 10 mins.
Add zucchini and cauliflower; simmer, uncovered, for 5 mins, or until vegetables are tender.
Discard lime leaves. Stir in tofu, soy sauce, lime juice and cilantro. Sprinkle with basil before serving.