Cambodian Samlor Machu Kroeung Tofu Soup

Ingredients

• 300 g firm tofu, cubed
• 1 tbsp neutral oil
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 tbsp minced lemongrass
• 1 tsp grated ginger
• 1 tsp turmeric
• 1 small tomato, wedged
• 120 g pineapple chunks
• 600 ml vegetable stock
• 1 tbsp tamari or gluten-free soy sauce
• 2 tbsp chopped cilantro and mint
• 2 cups cooked rice, for serving

Steps

1. Pat the tofu dry and prepare the aromatics, tomato, and pineapple before heating the soup pot.
2. Heat oil over medium heat and cook onion for 3 minutes; add garlic, lemongrass, ginger, and turmeric for 30 seconds.
3. Add tomato and pineapple and cook for 2 minutes so the fruit begins to perfume the base.
4. Pour in stock and tamari, bring to a gentle simmer, and cook for 8 minutes.
5. Add tofu and simmer for 4 minutes, spooning broth over it gently so cubes stay intact and heat through.
6. Taste for a sweet-sour balance, finish with cilantro and mint, and serve with rice.

Allergen note: Contains soy. Confirm that curry paste and tamari are gluten-free if required.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.