Tofu Puffs & Vegetable Curry

This is my take of a Malaysian curry featuring tofu puffs and vegetables, made with an aromatic 'rempah' or wet spice paste with the help of a small food processor.  Tofu puffs, available from supermarkets and Asian grocery stores in packages, are soft tofu that have been deep-fried with a hollow centre and puffy exterior.  Very versatile as they are perfect for stuffing and soak up lots of flavour in soups and stews.  For the vegetables, I throw in a handful of okra and caulilini, a fairly new cauliflower variety, to infuse the curry with their natural sweetness.  (Green beans and cauliflower florets also work.)  Lovely with steamed rice.

Serves 3-4

INGREDIENTS

• 150g / 5½oz tofu puffs 
• 170g / 6oz okra
• 130g / 4½oz caulilini
• 2 tablespoons vegetable oil
• 200ml / 7fl oz coconut milk
• 1 cup water
• 1 teaspoon salt
• 1-2 teaspoons sugar, to taste
• 2 tablespoons lime juice

For the rempah:

• 3 purple shallots (about 100g), peeled and roughly chopped
• 3 garlic cloves, peeled
• 2 lemongrass, white parts only, finely chopped
• 1 red chilli, roughly chopped (omit if you like the curry non-spicy)
• 1 tablespoon balacan (Malaysian shrimp paste)
• 1 teaspoon ground turmeric
• 3 tablespoons water

METHOD

1. Cut tofu puffs diagonally in half into triangular pieces.
2. Trim ends of okra, then sliced diagonally into 2-3 sections, depending on size.
3. Slice caulilini into bite size pieces.
4. Make the rempah by combining shallots, garlic, lemongrass, chilli (optional), balacan, turmeric and water in the bowl of a food processor.  Pulse until a fine paste is formed.
5. In a large saucepan, fry the rempah in oil over medium heat for 5-8 minutes until very fragrant, stirring constantly to avoid burning.
6. Stir in the coconut milk and water.  Season with salt and sugar.  Bring it to a gentle boil.
7. Add the okra and caulilini.  Reduce heat to low and let the vegetables cook until just tender but not mushy, about 3 minutes.
8. Add the tofu puffs.  Let it bubble away for another few minutes until heated through.
9. Have a taste of the curry.  Adjust seasoning as necessary.  Sprinkle with lime juice just before serving.