37min 4 ppl
Hung Lay Curry with Tofu and Peanuts
46 minutes
4 people
Medium31–60 min or 7–12 steps
46 min · 7 steps
Medium: 31–60 min or 7–12 steps
340 kcalper person
Protein 18g
Carbs 16g
Fats 22g
About this dish
A vegetarian take on Northern Thailand's distinctive curry, fried tofu standing in for the pork belly, simmered with curry powder, ginger and pickled garlic in a thick, dark, sweet-sour sauce finished with roasted peanuts.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Fresh Gingerjulienned30 g
- Garlic clovessliced6
Plant Proteins
- Firm tofucut into 3cm cubes500 g
Tins & Jars
- Pickled garlicwith its brine50 g
- Tamarind Paste30 g
Dried Goods
- Palm sugar30 g
- Roasted peanuts80 g
Spices & Seasonings
- Curry Powder15 g
Oils & Condiments
- Vegetable Oil30 ml
- Dark soy sauce20 ml
- Light soy sauce20 ml
Utensils
- Saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Cut the tofu into 3cm cubes and pat dry.
Approx. 6 minutes
2
Julienne the ginger and slice the garlic.
Approx. 8 minutes
3
Heat the vegetable oil in a saucepan and fry the curry powder for 1 minute until fragrant.
Approx. 3 minutes
4
Add the tofu and fry for 5 minutes until golden on the edges.
Approx. 6 minutes
5
Add enough water to just cover the tofu, along with the ginger, garlic, pickled garlic, tamarind paste, palm sugar and both soy sauces, bring to a simmer and cook for 15 minutes until the sauce reduces and thickens.
Approx. 15 minutes
6
Stir in the roasted peanuts and simmer for 5 minutes.
Approx. 5 minutes
7
Taste and adjust the seasoning before serving.
Approx. 3 minutes
