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.
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.