Tofu Coconut Stew

This is a curry or stew made with coconut milk as the base. In the Malay cuisine there is a dish called Lemak - literally it means fats - made with coconut milk and spices. Traditionally it contains dried shrimps and a whole lot of spices and this version is just made with the spirit of Lemak in mind rather than the actual spices used in the dish simply because I didn't do sufficient research to find out the actual spices that went into the Lemak. Anyway, I liked it and served it with some white basmati rice but my hubby wasn't feeling it. I suggest trying it with some additional spices or a small batch of it. 

Tofu Coconut Stew
2 pieces tofu
Olive oil
1 large onion, sliced
1 thumb sized ginger, minced
3 green chilies, sliced thickly
1 tablespoon chili powder
1 teaspoon turmeric
200 to 300 ml water
2 stalks laksa leaves
1 carrot, cut into thick matchsticks
200g cabbage, shredded thickly
2 tablespoon veg belachan powder
200ml coconut milk
Salt to taste

Method
1) Slice the tofu cross sectionally and cut into half to make a triangle. You should get 8 triangles in all.
2) Pan fry the tofu until golden brown. Remove and drain.
3) Add the onions and saute until fragrant. Add the ginger and chili.
4) Once it starts to release its fragrance, add chili powder and turmeric. Saute for about 30 seconds.
5) Add the water and laksa leaves. Bring to a boil.
6) Add the carrot and cabbage. Once cooked, add the pan fried tofu, veg belachan powder and coconut milk and salt to taste.
7) Do not let it boil. Once it simmers, remove from heat and serve.