This is an easy and particularly tasty vegan Thai recipe.
Serves 2.
1 garlic clove
1 coriander root
1 teaspoon white peppercorn
20 g ginger, cut into thin julienne strips
150 g tofu, sliced
1 tablespoon goji berries
½ fresh cayenne pepper, thinly sliced
1 teaspoon coconut sugar
1 tablespoon light soy sauce
2 tablespoons mushroom sauce
10 g spring onion, cut into 3 cm lengths
2 tablespoons oil
Rehydrate the goji berries in 1 tablespoon of hot water for 5 minutes.
Pound garlic, coriander root and white peppercorns to a smooth paste.
Heat oil and stir-fry ginger, garlic paste, tofu and cayenne pepper over a medium heat. Cook for 3 minutes or until the tofu is golden brown.
Add the seasoning (sugar, soy sauce, mushroom sauce) and the goji berries with their water. Mix thoroughly. Add the spring onions and cook for another minute.
Transfer to a serving dish. Enjoy with rice or crispy noodles.