Last month, we had the honour of celebrating World Environment Day, a perfect occasion to show our commitment to caring for the environment. Even though it’s now July, our effort to protect the planet should continue.
One impactful way to demonstrate our commitment is by adopting a plant-based dit – which emphasizes whole, plant-derived foods while minimising or excluding altogether any animal products, including dairy. Additionally, it encourages minimal intake of processed food, be it animal-based or plant-based.
By adopting plant-based diets, we can significantly reduce our carbon footprint. Plant-based diets require less water, land, and energy to cultivate compared to diets heavy in animal products, leading to lower greenhouse gas emissions, ultimately, supporting global efforts to combat climate change.
Practising a plant-based diet doesn’t have to be daunting, we can start with foods that are familiar and beloved. In this article, we want to share a simple, heartwarming plant-based recipe to kick-start your journey towards a healthier planet for future generations. So let’s get cooking!
Ingredients
- 2 blocks of hard tofu, cubed
- 1 can of coconut milk
- 1 cup of water
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 2-3 birds’ eye chillies, bruised
- 1 turmeric leaf, tied in knot
- 1/2 cup of long beans, cut into bite-size pieces
- 1/2 cup of eggplants, cut into bite-size pieces
- 1/2 cup of cabbage, cut into bite-size pieces
- 1/2 cup of taugeh
- 1 tsp of turmeric powder
- Salt & sugar to taste
- For the spice paste:
- 5 pieces of shallots
- 3 pieces of garlic cloves
- 1 thumb-size piece of ginger
- 1 thumb-size piece of fresh turmeric (or 1tsp of turmeric powder)
- 2 red chillies (adjust to taste)
Instructions:
- Wash all needed ingredients thoroughly and cut ingredients accordingly.
- Prepare the spice paste by blending the shallots, garlic, ginger, turmeric, and bird’s eye chillies into a smooth consistency. Add a little water if necessary to facilitate blending.
- Proceed to pan-fry the cube-size hard tofu in a large pan over medium heat until golden brown on both sides. Remove and place on a kitchen towel to absorb residual oil, then set aside.
- In the same pan, add the blended spice paste and saute until fragrant, about 5-7 minutes.
- Enhance the aroma by adding the bruised lemongrass, kaffir lime leaves, and bird’s eye chillies. Cook for another 2 minutes.
- Pour in the coconut milk and water. Stir well to combine and bring to a gentle simmer. At this point, add the turmeric powder and turmeric leaf.
- Add the mixed vegetables to the coconut milk mixture and simmer until the vegetables are tender. This will take about 10-15 minutes.
- After the vegetables are tender, add the fried tofu. Stir to coat the tofu with the sauce and let it simmer for another 5 minutes.
- Season with a pinch of salt and sugar to taste.
- Remove the turmeric leaf and lemongrass stalks before serving.
- Serve the piping hot dish with a bowl of steaming rice!
A close-to-home recipe that’s worth trying, right? Give it a go! Even practising a plant-based diet just once a week can make a significant impact, on the world and our health.
Clara, BookDoc Dietitian
