42min 4 ppl
Vegan Sai Ua with Mushroom and Lemongrass
47 minutes
4 people
Medium31–60 min or 7–12 steps
47 min · 7 steps
Medium: 31–60 min or 7–12 steps
195 kcalper person
Protein 11g
Carbs 14g
Fats 11g
About this dish
Finely chopped mushrooms and crumbled tofu are worked with extra lemongrass, vegan curry paste, kaffir lime leaf and galangal, shaped into logs and pan-fried until firm. Deeply savoury and fully plant-based.
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
- Chestnut mushroomsvery finely chopped400 g
- Lemongrass stalksfinely chopped4
- Makrut lime leavesvery finely sliced6
- Galangalpeeled and finely chopped20 g
- Thai shallotsfinely chopped4
- Garlic clovesfinely chopped4
Plant Proteins
- Firm tofupressed and crumbled200 g
Tins & Jars
- Vegan Thai red curry paste3 tbsp
Dried Goods
- Palm sugar1 tbsp
- Cornflour3 tbsp
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetable Oil2 tbsp
Utensils
- Chopping board
- Sharp knife
- Mixing bowl
- Large frying pan
Method
1
Very finely chop the mushrooms, then squeeze out any excess moisture in a clean tea towel.
Approx. 6 minutes
2
Finely chop the lemongrass, lime leaves, galangal, shallots and garlic.
Approx. 10 minutes
3
In a large bowl, combine the mushrooms, 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
4
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
5
Cover and chill for 20 minutes to firm up.
Approx. 3 minutes
6
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
7
Rest for 2 minutes, then slice on the diagonal and serve.
Approx. 2 minutes
