Ginger and Garlic Tofu Stew
17 August 2025
A vegetarian stew featuring roasted sweet potatoes, smoked tofu, and a flavorful coconut milk-based sauce
Ingredients
- 2 whole sweet potatoes - chopped into 1cm chunks
- 225 g smoked tofu - chopped into 2cm cubes
- 1 whole echalion shallot - sliced
- 2 whole garlic cloves - grated
- 0.5 whole red chilli - sliced, seeds removed for milder heat
- 0.5 whole lime - zested and juiced
- 1 tsp ginger puree
- 30 g tomato puree
- 200 ml coconut milk
- 10 g vegetable stock paste
- 40 g baby spinach
- 25 g soy sauce
- 200 ml water
- 3 tbsp vegetable oil - for cooking
- 1 tsp salt - to taste
- 0.5 tsp black pepper - to taste
Instructions
- Preheat oven to 220°C. Chop sweet potatoes into 1cm chunks, drizzle with oil, and season with salt and pepper.
- Roast sweet potatoes on the top shelf for 20-25 minutes, turning halfway through, until tender and golden.
- Meanwhile, chop tofu into 2cm cubes and pat dry with kitchen paper.
- Heat oil in a large pan and fry tofu until golden on all sides, about 6-8 minutes. Set aside.
- Prepare vegetables: slice shallot, grate garlic, slice chilli, and zest lime.
- In the same pan, sauté shallot for 3-4 minutes until softened.
- Add garlic, ginger puree, chopped chilli, and tomato puree. Cook for 1 minute until fragrant.
- Pour in coconut milk, water, and vegetable stock paste. Bring to a simmer and cook for 3-4 minutes.
- Stir in baby spinach until wilted. Remove from heat.
- Add lime juice and soy sauce to the stew.
- Gently stir in the roasted sweet potatoes and fried tofu.
- Serve in bowls, garnished with sliced chilli and lime zest.