27min 4 ppl
Sai Ua Jay (Herb Sausage with Tofu)
41 minutes
4 people
Medium31–60 min or 7–12 steps
41 min · 6 steps
Medium: 31–60 min or 7–12 steps
220 kcalper person
Protein 14g
Carbs 13g
Fats 13g
About this dish
Crumbled tofu stands in for the pork in this vegetarian sai ua, worked with vegan curry paste, lemongrass, kaffir lime leaf and galangal, shaped into logs and pan-fried until firm and golden.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Thai Red Curry Paste3 tbspstart 36 minutes aheadMake your own
Ingredients
Fresh Produce
- Lemongrass stalksfinely chopped3
- Makrut lime leavesvery finely sliced6
- Galangalpeeled and finely chopped20 g
- Thai shallotsfinely chopped4
- Garlic clovesfinely chopped4
Plant Proteins
- Firm tofupressed and crumbled600 g
Tins & Jars
- Vegan Thai red curry paste3 tbsp
Dried Goods
- Palm sugar1 tbsp
- Cornflour2 tbsp
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetable Oil2 tbsp
Utensils
- Chopping board
- Sharp knife
- Mixing bowl
- Large frying pan
Method
1
Finely chop the lemongrass, lime leaves, galangal, shallots and garlic.
Approx. 10 minutes
2
In a large bowl, combine the crumbled tofu, curry paste, chopped aromatics, light soy sauce, palm sugar and cornflour, and mix thoroughly until well combined and it holds together when pressed.
Approx. 6 minutes
3
Divide the mixture into 8 portions and shape each into a sausage about 12cm long, pressing firmly so it holds its shape.
Approx. 10 minutes
4
Cover and chill for 20 minutes to firm up.
Approx. 3 minutes
5
Heat the vegetable oil in a large frying pan over medium heat and fry the sausages for 10 minutes, turning frequently, until golden brown and firm.
Approx. 10 minutes
6
Rest for 2 minutes, then slice on the diagonal and serve.
Approx. 2 minutes
