Coconut Tofu Soup

Description
Vegan, but high fat

Ingredients

 * ½ lb extra-firm tofu
 * 2 [cloves garlic, minced
 * 2 tbsp vegetable oil
 * 1 can coconut milk (I try to get frozen, or make fresh if I am ambitious)
 * 1½ cups vegetable stock (or water)
 * kaffir lime leaves, to taste
 * 1 tbsp light soy sauce
 * 1 oz galanga (kah)
 * 1 to 3 Thai or serrano chiles, to taste (I like 4!)

Directions

 * 1) Drain the tofu of extra water by placing a heavy weight over the tofu surrounded by 3 layers of paper towels.
 * 2) Cut tofu into bite size pieces.
 * 3) Stir fry the garlic in the oil until golden (do not burn), then stir fry the tofu until it is an even golden brown.
 * 4) In a medium size sauce pan mix the coconut milk, stock (or water) and soy sauce.
 * 5) Add the tofu, kaffir lime leaves (or substitute), and galanga.
 * 6) Cook over low to medium heat for 15 minutes, do not allow to boil! at this point, taste the soup.
 * 7) If the coconut taste is too strong add a little more of the kaffir lime leaves (or substitute).
 * 8) The idea is to reduce the sweetness of the coconut milk.
 * 9) With the flat of a heavy knife (or something similar) pound the chilies until they are split in several places.
 * 10) Add to the soup, and let cook a couple minutes more.
 * 11) Serve over steamed rice (preferably, jasmine rice).