top of page

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.

80 views0 comments

Recent Posts

See All


Noté 0 étoile sur 5.
Pas encore de note

Ajouter une note
bottom of page