Angkor Wat

Angkor Wat in Cambodia
the world's largest religious monument built in the 12th century
now a world heritage site
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Coconut Tofu


Coconut Tofu

Tofu is used as a meat substitute by some people, which in Cambodia, they call ‘poor man’s protein’. However, it is a known fact that eating too much meat is not good for you as it generates more waste products than other protein foods such as tofu, yoghurt and eggs. For a meat eater, it is recommended by the health authorities to limit it to 500g per week. Check it out.

Did you know …

Tofu if eaten regularly will help lower bad cholesterol, helps alleviate symptoms associated with menopause, and make bones stronger as it is found to be a great source of calcium and vitamin E.

Long-life Firm Tofu

Fresh Firm Tofu



Serves: 4 


Fresh firm Tofu1 300g (11 oz) – pressed2 then cut into 3 cm (1⅛ inch) cubes
Vegetable oil for deep frying
Vegetable oil 2 Tbsp – for shallow frying
Large onion 1, peeled and finely chopped
Garlic 2 cloves – peeled and finely chopped
Paprika 2 tsp
Turmeric 1 tsp
Tomato purée 1 Tbsp
Mushroom sauce or soy sauce 2 Tbsp
Palm sugar or light brown sugar 1 Tbsp
Vegetable bouillon or stock powder 2 tsp
Salt ½ tsp or to taste 

Red sweet pepper (bell pepper) 1 – roughly chopped
Large potato31 – cut into chunks of 3 cm (1⅛ inch) cubes
Coconut cream 400 ml x 1 tin (13.3 fl oz)
Coriander (cilantro) leaves 2 sprigs for garnish 


1 - In a heavy bottomed wok or pan, heat oil over medium heat until very hot or until a piece of bread, dropped in the oil, browns in 15 seconds. Deep fry the tofu until golden brown. Use a slotted spoon to transfer the cooked tofu to a plate lined with kitchen paper to absorb the excess oil. 

2 - In a heavy bottomed pan, heat the 2 tablespoons of oil over medium high heat until very hot. Add the garlic and onion and stir-fry for a few minutes or until fragrant. Add paprika, turmeric, tomato purée, mushroom/soy sauce, sugar, vegetable bouillon and salt, and then stir until well mixed for about 2 minutes. Sprinkle some more oil if needed. 

3 - Add in the red pepper, tofu, and potato chunks and continue to stir-fry for another 2 minutes. Pour in the coconut cream and bring to the boil. Then lower the heat to simmer for 15-20 minutes until the potato is cooked through and the sauce thickens. Remove from heat. 

4 - Spoon into a serving bowl, garnish with coriander leaves, and serve with steamed rice, French baguette, pasta or noodles. 


1 Alternatively, you can use the ‘Mori-nu’ long-life silken tofu (349g) but making sure that you choose the firm variety which is available in most supermarkets. Better still, buy the packaged ‘deep-fried tofu’ which is available at Asian grocery stores.    

2 To press tofu, take it out of the packet, place on 3 sheets of kitchen paper, top with more kitchen paper, place a small chopping board over it and weigh down with a can of food. Leave for 15 minutes for the liquid to drain out and pat dry. 

3 Sweet potato will be a delicious substitute if preferred. However, choose a firm variety.