Cut the dried chillies in half and soak in very hot water (just after boiling), cover, and leave to soak for 15 minutes while you get everything else ready. Traditionally, dried prawns are also soaked, but I long ago dispensed with that, they ground easily without soaking.
Quarter the onion and place in your chopper. Add the garlic.
Slice off the top of the lemongrass and discard, keeping the bottom 4 inches or so (10cm). Slice off the hard end (only the root bit). Rinse and dry. Then, slice the lemongrass in thin rings and add to the chopper. This will make it easier for the fibrous lemongrass to be chopped.Click here to read more (and watch the video) on how to use lemongrass.
When the dried chillies have had their 15 minutes, drain, give them a quick rinse, and add to the chopper.
Chop everything to a fairly fine paste. You shouldn't really need water, as the onions will provide eanough moisture, but add a timy amount if you need it. Halfway through, use a spoon to push down the ingredients on the side of the chopper.Leave the paste until needed.
Prep Work - Chopping and Cutting
Slice the cabbage thinly.
Cut the carrots into thin rounds or into sticks, whatever your preference.
Quarter the aubergine lengthwise, then cut into slices about 2cm thick (just under 1").
Cut the beans to about 5cm (2") lengths.
Cut the tofu into cubes about 3cm (just over 1") on one side.
Slice off the top of the lemongrass and discard, keeping the bottom 10cm (4") or so. Slice off the hard end (only the root bit). Rinse and dry. Then, place the lemongrass on a chopping board, and with the back of your knife, pound down hard on only the bottom bulbous end a couple of times to smash it. Set aside.
Finely chop the coriander leaves (cilantro) for finishing the lemak with.
Let's get Cooking
If you are frying your tofu first, heat the 60ml (¼ cup) oil in a small frying pan. Pat dry your tofu a little and just lightly fry the tofu slices on medium heat. About 1 minute on each side will do, as we are only crisping them up. You may need 2 minutes, if your fire is on the low side.Fry your tofu in two batches if you have to. Don't forget to flip them halfway.When done, place them on a plate lined with kitchen paper to absorb the oil.
Heat the rest of the oil (you can use 2 Tbsp if you fried your tofu) in a large saucepan (about 20cm/8" across) on medium heat.
Fry the paste (rempah) for 2 minutes, at which point you'll be getting a lovely aroma from it.
Add the aubergines and carrots, and stir to coat.
Add the coconut milk, water and salt, stir, and allow to bring to a simmer on medium-low heat. Cooking coconut milk on high heat encourages it to split. Even canned ones can be temperamental sometimes. Cover halfway, and cook for 10 minutes.
Add the rest of the vegetables and tofu and cook for 5 minutes. If using kaffir lime leaves, tear the edges of the leaves and drop them in now. Check seasoning and add more salt if you think it needs it. Take it off the heat and top with the coriander leaves. Leave to rest for 5 minutes before serving.Can be kept in the fridge overnight.