68min 4 ppl
Vegan Gaeng Som with Tofu
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 8 steps
Medium: 31–60 min or 7–12 steps
200 kcalper person
Protein 12g
Carbs 16g
Fats 9g
About this dish
The fully plant-based version of Thailand's sour curry, built the same way from a fresh chilli, shallot and garlic paste, with tofu and aubergine soaking up the tamarind-soured broth.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Thai shallots4
- Garlic cloves3
- Thai auberginesquartered150 g
- Morning glorycut into 5cm lengths200 g
Plant Proteins
- Firm tofucut into 2cm cubes300 g
Tins & Jars
- Vegetable stock1000 ml
- Tamarind Paste40 g
Dried Goods
- Palm sugar20 g
Spices & Seasonings
- Dried Red Chilliessoaked10 g
Oils & Condiments
- Light soy sauce20 ml
Utensils
- Mortar and pestle
- Saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Soak the dried red chillies in warm water for 10 minutes until softened, then drain.
Approx. 5 minutes
2
Pound or blend the soaked chillies, shallots and garlic to a smooth paste using a mortar and pestle or small food processor.
Approx. 10 minutes
3
Cut the tofu into cubes and quarter the aubergines.
Approx. 8 minutes
4
Bring the vegetable stock to the boil in a saucepan and stir in the curry paste until it dissolves.
Approx. 4 minutes
5
Add the tamarind paste, palm sugar and light soy sauce and simmer for 5 minutes.
Approx. 5 minutes
6
Add the tofu and aubergines and simmer for 6 minutes until the aubergines are tender.
Approx. 7 minutes
7
Add the morning glory and simmer for 1 minute until just wilted.
Approx. 3 minutes
8
Taste and adjust the sour, salty and sweet balance before serving.
Approx. 3 minutes
