Stir-fried tofu and vegetables with ginger

It is easy to prepare healthy vegan food in Thailand, we have a wide variety of vegetables all year round! This recipe varies according to the season: the important thing is to have a nice mix of colours and textures on your plate.

Serves 2.

20 g cashew nuts

150 grams tofu, cut into 1 cm cubes

250 grams mixed vegetables such as carrots (diced or julienned), baby corn (halved lengthwise), ear mushrooms (thinly sliced), snake beans (sliced), mung bean sprouts, Chinese broccoli (kale - sliced by separating stems and leaves), cayenne peppers (thinly sliced)

2 garlic cloves, chopped

20 g ginger, cut into thin julienne strips

2 tablespoons vegetable stock

2 tablespoons light soy sauce

2 tablespoons mushroom sauce

1 teaspoon coconut sugar

2 tablespoons oil

To garnish: a few celery leaves

To serve: sliced bird's eye chillies and lime wedges

Stir-fry the cashew nuts in the oil over a medium heat until they turn brown. Then drain on kitchen paper.

Stir-fry the tofu, garlic, ginger and "hard" vegetables (carrots, broccoli stems) for 3 minutes. Then add the rest of the vegetables (including broccoli leaves) and seasoning (soy sauce, mushroom sauce, sugar) then cook for a further 2 minutes.

Taste to adjust the seasoning and garnish with celery leaves. Serve with rice or noodles and accompany with bird's eye chillies and lime wedges.