39min 4 ppl
Vegan Thai Suki
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 8 steps
Medium: 31–60 min or 7–12 steps
290 kcalper person
Protein 16g
Carbs 30g
Fats 11g
About this dish
Golden tofu and oyster mushrooms simmer in a light vegetable stock with glass noodles and morning glory, finished with a sharp garlic, chilli and lime dipping sauce at the table.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Oyster mushroomstorn into bite-sized pieces150 g
- Morning glorycut into 5cm lengths150 g
- Beansprouts100 g
- Garlic clovespeeled; half crushed for the broth, half pounded for the dipping sauce8
- Bird's Eye Chilliesfinely chopped, for the dipping sauce4
- Fresh Corianderroughly chopped, plus extra to garnish20 g
- Lime juicefreshly squeezed, for the dipping sauce45 ml
Plant Proteins
- Firm tofucut into 2cm cubes350 g
Dried Goods
- Glass noodlessoaked in warm water until pliable100 g
- Sugar10 g
Spices & Seasonings
- White pepper1 pinch
Oils & Condiments
- Vegetable stock1000 ml
- Light soy saucefor the broth and dipping sauce45 ml
- Vegetable Oil15 ml
Utensils
- Large saucepan
- Mortar and pestle
- Chopping board
- Sharp knife
- Ladle
Method
1
Pound half the garlic with the chillies and half the coriander in a mortar and pestle until coarsely crushed, then stir in the lime juice, 1 tablespoon of the light soy sauce and a pinch of the sugar to make the dipping sauce.
Approx. 8 minutes
2
Heat the vegetable oil in a large saucepan over medium heat and fry the remaining garlic for 1 minute until fragrant.
Approx. 3 minutes
3
Pour in the vegetable stock, bring to a simmer, and season with 2 tablespoons of the light soy sauce, the remaining sugar and the white pepper.
Approx. 5 minutes
4
Add the tofu and oyster mushrooms to the simmering broth and cook for 5 minutes until the mushrooms are tender.
Approx. 5 minutes
5
Stir in the drained glass noodles and simmer for 4 minutes until tender.
Approx. 4 minutes
6
Add the morning glory and beansprouts and cook for 2 minutes until just wilted.
Approx. 2 minutes
7
Stir half the chopped coriander through the broth and taste, adjusting the seasoning with extra soy sauce or sugar.
Approx. 2 minutes
8
Ladle the hot pot into bowls, scatter with the remaining coriander, and serve with the dipping sauce alongside.
Approx. 4 minutes
