| 1 |
Start by slicing the tofu into bite-sized pieces according to your preference. |
| 2 |
Chop the chilies, garlic, red onion, and scallions into small pieces for even distribution of flavor throughout the dish. |
| 3 |
Lightly crush the galangal and grind the turmeric; the turmeric will serve primarily as a natural colorant in the dish. |
| 4 |
In a large skillet or wok, heat a drizzle of oil over medium heat. Sauté the chopped red onion and garlic, along with the crushed galangal and ground turmeric, until they become fragrant—think of it as stirring up delightful memories! |
| 5 |
Once the aromatics are fragrant, add the tofu pieces to the skillet. Stir gently to ensure that the tofu is coated in the flavorful mixture. |
| 6 |
Continue stirring until the tofu is evenly mixed with the sautéed ingredients, being mindful not to break it apart—it’s all about achieving that perfect balance! |
| 7 |
Pour enough water into the skillet to create a slight pool at the bottom, allowing the tofu to absorb the flavors as it cooks. |
| 8 |
Allow the mixture to come to a boil. Once boiling, slowly add the thick coconut milk while stirring gently to prevent separation. |
| 9 |
Add the chopped scallions and chilies to the skillet last. This allows them to retain their fresh flavor and color, enhancing the dish’s overall appeal. Feel free to add extra chilies if you prefer a spicier kick! |
| 10 |
Season the dish with your choice of flavor enhancers, adjusting to your taste. If you’re craving more heat, finely grind some chilies and sprinkle them in, but beware—too much spice might lead to tears! |
| 11 |
Stir everything together until the flavors meld beautifully and the tofu is well-coated with the spicy, creamy sauce. |
| 12 |
Turn off the heat and serve this delightful dish hot, garnishing with additional scallions if desired. Share it with your beloved family and enjoy the warmth and love that this dish brings to the table! |
