My husband and I decided to have a whole Thai week; cooking our favourite Thai dishes for the entire week. He made his famous Pad Thai and Thai Green Curry and I made Roasted Faux-Duck Curry and Stir-Fried Vegetables with Ginger and Cashew Nuts –the subject of this post.
The recipe comes from a vegetarian cooking class we did together in Bangkok. This one was one those dishes we actually cooked during the class taught by May Kaidee. It took me quite a long time to make another attempt outside Thailand but when I did, it turned out to be quite something.
Stir-Fried Vegetables with Ginger and Cashew Nuts
2 tbsp vegetable oil
1 pack prepared tofu
1 small carrot, chopped
½ onion, coarsely chopped
1 small tomato, coarsely chopped
2 cloves garlic, crushed
2 birds eye chillies, finely chopped
¼ broccoli, broken into florets
¼ cauliflower, broken into florets
8 pieces woodear mushrooms, torn into small pieces
12 tbsp water
2 tsp vegan fish sauce
2 tsp sugar
4 tbsp Lamyong Mushroom (Oyster) Sauce
4 tbsp grated ginger
4 tbsp dry-toasted cashews
• To prepare the tofu, drain the whole pack and pat dry. Place the tofu on a plate with two layers of paper towel on and wrap the tofu up with the paper towel for better absorption. Put another plate on top (upside down) and stack up a few heavy books. Change the paper towel about an hour later and repeat the process until the tofu is dry. Then cut the tofu into small squares. Heat 1 cup of oil in a wok and fry the tofu until golden brown. Drain and set aside. Discard the oil and wipe the wok with a paper towel, getting it ready for the vegetables.
• Heat the oil in the wok and add carrots, onion, tomato, garlic, chilli and prepared tofu. When they are cooked thoroughly, add woodear mushrooms, broccoli, cauliflower and water. Cook for another 2 to 3 minutes.
• Add vegan fish sauce, sugar and mushroom sauce. Once the mushroom sauce starts to dissolve, add ginger and cashews. Carefully stir all the ingredients and serve immediately.