Amok tofu
ingredients
Amok curry paste
10 stalks lemongrass, rough chopped
10 tablespoons garlic (about ⅔ cup), whole
5 small shallots, rough chopped
10 tablespoons galangal (about ⅔ cup), rough chopped
10 kaffir lime leaves
5 tablespoons fresh turmeric, rough chopped
5 tablespoons lime juice (¼ cup plus 1 tablespoon)
20 tablespoons soy sauce (1¼ cups)
25 tablespoons brown sugar (1 cup plus 9 tablespoons)
5 tablespoons red curry paste (shrimp-free)
10 tablespoons salt (⅔ cup)
2½ cups coconut milk
Mix in after curry paste is blended
12½ cups coconut milk, combined with cornstarch (2½ cups)
Curry vegetable mix
70 ounces firm tofu (4 pounds 6 ounces), pressed and cubed (1 centimeter)
7½ cups cooked chickpeas (about 3½–4 pounds)
5 small red bell peppers, julienned
10 cups baby spinach, chiffonade
For wrapping and garnish
30 banana leaves squares (8 inches by 8 inches)
30 Thai chili peppers (for garnish)
green onion curls, as needed (for garnish)
Citrus scented jasmine rice
white jasmine rice, 15 cups cooked (about 7½ pounds dry)
water, about 20 cups (or as needed for cooking)
2½ lemongrass stalks, lightly bruised
lime zest, from 2½ limes (about 2½ teaspoons)
5 kaffir lime leaves
salt, a generous pinch
preparation
1. Prepare banana leaves: wash thoroughly with a wet cloth, soften by soaking in hot water, and cut into 8-inch by 8-inch squares. Fold up sides to create a cup shape and secure pleats with toothpicks.
2. Make curry paste: blend lemongrass, garlic, shallots, galangal, kaffir lime leaves, turmeric, lime juice, soy sauce, red curry paste, brown sugar, salt, and the first coconut milk until smooth.
3. Mix curry base: whisk remaining coconut milk with cornstarch until smooth and stir into curry paste. Fold in tofu, chickpeas, and red bell pepper.
4. Assemble parcels: place ⅓ cup chiffonade spinach at the bottom of each banana leaf cup, then add 1 cup curry mixture on top.
5. Steam at 200°F (93°C) for 25 minutes until set.
6. Serve 1 amok parcel with ½ cup jasmine rice and garnish with 1 Thai chili pepper and green onion curls.
Citrus scented jasmine rice
1. Rinse rice until water runs clear.
2. Cook rice with water, lemongrass, lime zest, salt, and kaffir lime leaves.
3. Fluff and remove aromatics before service.
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