CookEat Recipe
Tofu and Cabbage Soup with Coconut Milk
Tofu, cabbage and mushrooms simmer with coconut milk and onion. Lime wedges accompany the soup after a brief rest.
Method
Steps
Step 1
Drain firm tofu and cut into 2 cm cubes. Shred cabbage, slice mushrooms, chop onion and cut washed lime into wedges.
Step 2
Heat olive oil in a 4 litre saucepan over medium heat. Cook onion, mushrooms and cabbage for 8 minutes, stirring. Add coconut milk, tofu and 1400 ml water once.
Step 3
Bring to a gentle simmer and cook partially covered for 12–15 minutes until cabbage is tender and tofu hot throughout. Rest off heat for 5 minutes and serve with lime wedges.
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Cooked 6 times