Tofu in coconut milk (vegetarian) - Thai Chef School

Ingredients

• 1 Cup Tofu, firm
• 1 Cup Water
• 1 1/2 Cups Coconut milk
• 7 Slices Galanga, thin slices
• 3 Leaves Kaffir lime, center vein removed
• 1 Stalk Lemongrass, smashed
• 1-2 Stalks Coriander, cut
• 1 Coriander root, smashed
• 1/4-1/2 Cup Mushrooms, cut
• 2 Shallots, smashed and cut in half
• 1-2 Bird’s eye chilis, sliced
• 1 Lime juice, to taste
• 1 tsp Salt (or 1 tbsp soy sauce)
• 1 tbsp Palm sugar