32min 4 ppl
Nam Prik Ong Jay
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 7 steps
Medium: 31–60 min or 7–12 steps
165 kcalper person
Protein 9g
Carbs 10g
Fats 10g
About this dish
Crumbled tofu and mushroom stand in for the pork in this vegetarian nam prik ong, simmered with tomatoes and a rich tamari-based paste until thick and spoonable. Served warm with sticky rice and vegetables.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Chestnut mushroomsfinely chopped150 g
- Tomatoesroughly chopped300 g
- Thai shallotsfinely chopped4
- Garlic clovesfinely chopped6
Plant Proteins
- Firm tofupressed and crumbled200 g
Dried Goods
- Palm sugar1 tbsp
Spices & Seasonings
- Dried Red Chilliessoaked and roughly chopped6
Oils & Condiments
- Tamari2 tbsp
- Vegetable Oil2 tbsp
Utensils
- Chopping board
- Sharp knife
- Mortar and pestle
- Saucepan
Method
1
Soak the dried chillies in warm water for 10 minutes until softened, then drain and roughly chop.
Approx. 4 minutes
2
Finely chop the shallots, garlic and mushrooms, and roughly chop the tomatoes.
Approx. 9 minutes
3
Using a mortar and pestle, pound the chillies, shallots and garlic to a coarse paste.
Approx. 6 minutes
4
Heat the vegetable oil in a saucepan over medium heat and fry the paste for 3 minutes, stirring constantly, until fragrant.
Approx. 3 minutes
5
Add the crumbled tofu and mushrooms and cook for 5 minutes, stirring frequently, until the mushrooms have softened.
Approx. 5 minutes
6
Stir in the tomatoes, tamari and palm sugar, and simmer for 8 minutes, stirring occasionally, until the tomatoes have broken down and the mixture has thickened to a coarse, spoonable dip.
Approx. 8 minutes
7
Taste and adjust the seasoning, then transfer to a serving bowl.
Approx. 2 minutes
