RECIPES

Jungle Curry of Tofu, Oyster Mushrooms and Summer Vegetables

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 (Doi Moi)

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  • Servings

    4

This is one of my favorite curries in the Thai repetoire. It's also happens to be a dish that's both vegetarian and vegan-friendly.

Ingredients

  • 2 tablespoon canola oil
  • 1 pound tofu, semi firm, cubed
  • 12 ounce oyster mushrooms
  • 4 ounce snake beans (or green beans)
  • 4 ounce cherry tomatoes
  • 6 ounce Chinese broccoli
  • 2 Garlic cloves
  • 2 Thai bird eye chilies
  • 1/2 ounce Galangal
  • 3/4 ounce Young ginger
  • 2 Kaffir lime leaves
  • 1/2 Bunch Thai basil
  • 2 tablespoon mushroom soy sauce
  • 1/2 cup vegetable stock
  • 2 tablespoon preserved green peppercorns
  • 1 tablespoon cornstarch mixed with a little water (slurry)

Preparation

Step 1:

  • Combine the garlic, galangal and chilies and puree in a food processor.

Step 2:

  • In a large pan, heat the canola oil and when just under smoking, add the puree and stir fry for thirty seconds.

Step 3:

  • Add the tofu, beans and mushrooms and cook for two minutes.

Step 4:

  • Add the tomatoes, lime leaves, young ginger, peppercorns and broccoli and cook for 20 seconds.

Step 5:

  • Add the soy sauce, vegetable stock and Thai basil and bring back to a simmer.

Step 6:

  • Add the slurry to tighten up just slightly.

Step 7:

  • Serve hot with jasmine rice.