Recipe: Tofu Opor

I work with a wonderful woman from Indonesia. As I'm one of the few people on staff who likes spicy food, she is always bringing me recipes and those fantastic, incredibly strong ginger chews.

A while back she made a tofu soup that was fabulous. I asked for the recipe. What I got was a recipe from the web that was translated (poorly) by an automated web service. After some explanations and a few trials and errors, here's what I make:

Tofu Opor
Ingredients

• Firm, lite tofu - I prefer the silken version for this. I usually use half the box.
• 2 cups coconut milk - I use light
• 1/4 of a red onion, chopped 
• 2 cloves garlic (I love garlic, so I add about 3 or 4)
• 3 or 4 pecans, or a couple tablespoons of pecan pieces
• 1 teaspoon coriander
• 1 inch or so of ginger root, peeled and diced
• 1 stick lemon grass
• cumin to taste
• salt to taste

Directions

1. Cut tofu into pieces and set aside.
2. If using whole pecans, chop into pieces.
3. Put a dash of oil in a saucepan. Add onion, garlic, pecans, coriander  ginger, cumin and salt if desired. (I usually put salt in after the recipe is complete.)
4. Cook spices and onion until aromatic and the onions have softened.
5. Add coconut milk. A can is about 13 oz so I usually just add a bit of water to make 2 full cups.
6. Bring to a boil. Add lemon grass and tofu.
7. I simmer lightly for a few minutes.

Serve by adding cooked rice. Some recipes include potatoes. I usually don't as I frequently have a batch of brown rice I make up sitting in the fridge.

This travels really well to work in my lunch bag. I have never tried freezing it. I usually get 3-4 servings out of it, especially if I add rice to it.