Serves: 4 | Prep time: 10 mins | Cooking time: 20 mins | Ready in: 20 mins
Sourced and adapted from: Curry: Fragrant dishes from India, Thailand, Malaysia and Indonesia
- SAUCE PREPARATION
- 3 tbsp vegetable oil
- 2 garlic cloves, crushed
- 1 large onion, thinly sliced
- 2 tbsp indian curry powder
- 1 tbsp raw sugar
- 1 litre coconut milk
- 1 lime, juiced
- OTHER PREPARATION
- 2 stalks lemongrass, outer leaves discarded then bruised
- 2 kaffir lime leaves, bruised
- salt, to taste
- 900 g firm tofu, cut into 2.5 cm cubes
- 1 large boiled bamboo shoot, thinly sliced
- 2 aubergines, cut into 2.5 cm pieces
- 24 thai basil leaves/vietnamese coriander leaves
STEP 1: Start cooking the rice first. Then heat the oil in a large pan over a medium heat, and stir fry the garlic and onion until golden. Add the curry powder and sugar and continue to stir fry until fragrant.
STEP 2: Add the coconut milk, lime juice, lemongrass and kaffir lime leaves. Bring to the boil, then reduce the heat to low.
STEP 3: Adjust the seasoning with salt, and add the tofu, bamboo shoot and aubergine. Simmer for 10-15 mins until tender. Serve garnished with Thai basil leaves, and rice!
Serves: 4 | Prep time: 5 mins | Cooking time: 15 mins | Ready in: 20 mins
Sourced and adapted from: Ching-He Huang, Chinese Food Made Easy
- TOFU PREPARATION
- 2 tbsp groundnut oil
- 400 g | 14 oz fresh firm tofu, cut into 1 cm/half inch rectangles
- 4 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp dried chilli flakes
- brown rice, enough for 4 servings
- STIR FRY PREPARATION
- 1 tbsp groundnut oil
- 1 red chilli, deseeded and finely chopped
- 75 g | 3 oz fresh/frozen edamame beans
- 1 tsp soy sauce
- 1 tsp rice wine vinegar
- 1 large handful of fresh coriander/cilantro, finely chopped
STEP 1: Start cooking the rice first. Then heat the oil in a large pan over a medium heat, add the tofu and cook for 2 minutes. Add the soy sauce and cook until it has reduced and the tofu is browned on each side.
STEP 2: Add the soy sauce and vinegar and cook until it has reduced, then season with the chilli flakes. Transfer the tofu to a serving plate and put to one side.
STEP 3: Cook the rest of the stir fry, add the oil, stir fry the chilli for a few seconds, then add the edamame. Add a bit of water if needed. Season with the soy sauce and vinegar, then story in the coriander. Pour the beans over the tofu, and serve with rice!
Dietary: Vegan | Soy free | Gluten free
Serves: 4 | Prep time: 15 mins | Cooking time: 15 mins | Ready in: 30 mins
Sourced and adapted from: theppk.com
- 250 g pad thai rice noodles, cooked according to package directions
- 2 tbsp sesame oil, divided
- 400 g tofu, cubed
- 1/2 tsp salt, divided
- 1 large broccoli, thinly sliced stems
- 4 cloves garlic, minced
- 2 onions, chopped into 1 inch pieces
- 250 g lightly packed coriander (cilantro), chopped
- 100 g mung bean sprouts
- 2 tbsp tomato paste
- 5 tbsp tamari
- 6 tbsp brown sugar
- 63 g fresh lime juice
- 2 tbsp hot sauce
- 2 tbsp mellow white miso
- 63 g water
- chopped roasted peanuts, topping
- lime wedges, topping
STEP 1: Drizzle oil in a hot cast iron pan, add the cubed tofu, and sprinkle with pinch of salt. Cook for about 7 minutes, tossing often, until nicely browned. In the meantime, mix together all of the ingredients for the sauce and set aside. The miso may not completely dissolve, but that’s okay, just get it as smooth as possible.
STEP 2: When tofu is browned, transfer it to a plate and cover gently with tin foil to keep warm. In the same pan, cook the broccoli in some oil, adding a pinch of salt. Cover the pan in between stirring, to get it to cook faster. It should take about 5 minutes, and be lightly charred in some places. Transfer to the same plate as the tofu.
STEP 3: Now lower heat to medium, and cook the onion and cilantro and toss just to get it wilted, then add the garlic. Now pour in about half the sauce and get it heated through. Add the noodles and toss to coat, then add back the tofu and broccoli, the mung beans and the remaining sauce, and toss to coat. Serve immediately, topped with peanuts and lime wedges, plus extra cilantro if desired!
Dietary: Vegan | Soy free | Nut free
Serves: 10 | Prep time: 20 mins | Cooking time: 40 mins | Ready in: 60 mins
Sourced and adapted from: bbcgoodfood.com
- 3 red peppers, cut into thick slices and roasted
- 2 onions, chopped
- 2 tbsp sunflower oil
- 50 g ginger, chopped
- small bunch coriander, leaves and stalks separated
- 3 tbsp jerk seasoning
- 2 thyme sprigs
- 1 can chopped tomatoes
- 4 tbsp red wine vinegar
- 3 tbsp demerara sugar
- 2 vegetable stock cubes, crumbled
- 3 sweet potatoes, peeled and cut into chunks
- 2 cans black beans, rinsed and drained
STEP 1: Thinly slice the red peppers, drizzle with oil and roast in the oven for 15-20 mins. Gently soften the diced onion in the sunflower oil in a big pan or casserole.
STEP 2: Meanwhile, whizz together the roughly chopped onion, ginger, coriander stalks and jerk seasoning with a hand-held blender. Add to the softened onion and fry until fragrant. Stir in the thyme, chopped tomatoes, vinegar, sugar and vegetable broth and bring to a simmer. Simmer for 10 mins, then drop in the sweet potatoes and simmer for 10 mins more. Stir in the beans, peppers and some seasoning, and simmer for another 5 mins until the potatoes are almost tender. Cool and chill for up to 2 days.
STEP 3: To serve, gently heat through on the hob. Roughly chop most of the coriander leaves and stir in, then serve scattered with the remaining leaves.
Dietary: Vegan | Soy free | Nut free
Yield: 4 | Prep time: 10 mins | Cooking time: 25 mins | Ready in: 60 mins
Sourced and adapted from: thaifoodabout.com
- 250 g | 1 cup thai sweet rice/sticky rice/glutinous rice
- 1 ripe mango, cut into bite-size pieces
- 5 tbsp brown sugar
- 1/4 tsp salt
- 1 can coconut milk, split
- water (for boiling or steaming the rice)
STEP 1: Soak the rice in 250 g (1 cup ) cold water for 20-30 minutes. Add 188 g (3/4 cup) more water, plus 1/4 can coconut milk, salt, and brown sugar, and stir this into the rice. Bring to a gentle boil, then leave to simmer for 20 mins. Turn off the heat, and allow to sit for 5-10 minutes.
STEP 2: To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 tbsp sugar, stirring to dissolve.
STEP 3: To assemble, place a few ‘mounds’ of sticky rice in each serving bowl. Top with slices of mango, then pour sauce over. It should look like an English pudding with custard sauce, with the mounds of rice swimming in sauce.
ALTERNATIVELY: Add scoops of rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart large lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and plenty of sauce. ENJOY!
Dietary: Vegan | Soy free
Serves: 2 | Prep time: 5 mins | Ready in: 5 mins
- 1 ripe mangoes, pitted, peeled and roughly chopped
- 250 g | 1 cup almond milk
- 63 g | 1/4 cup coconut milk
- 125 g | 1/2 cup ice cubes (optional)
- 1/2 tsp vanilla extract
- dash of ground cardamom
STEP 1: In a blender, combine all ingredients.
STEP 2: Blend until smooth. Serve immediately.
Dietary: Vegan | Soy free | Gluten free | Nut free
Yield: 2 | Prep time: 5 mins | Cooking time: 5 mins | Ready in: 10 mins
Sourced and adapted from: savorysweetlife.com
Fun fact: The word ‘Chai’ means ‘tea’, so asking for a Chai tea would be pretty much saying, ‘I’ll have a ‘tea tea’ please! If you want to order this tea/chai in a restaurant or in the country itself, you would ask for Masala Chai.
- 480 ml | 16 oz | 2 cups water
- 1 tsp loose assam tea
- 2 whole green cardamom pods, smashed
- 1 whole cinnamon stick, broken
- 5 whole cloves, smashed
- 240 ml | 8 oz | 1 cup almond milk
- To taste, sugar or other sweetener
STEP 1: Bring water to boil, add loose tea, then reduce the heat to a low simmer (so the milk does not scald).
STEP 2: Add the cardamon, cinnamon, and cloves. Add up to 3 cups of milk (The chai should look milky taupe in colour).
STEP 3: Sweeten the chai with sugar to taste, and stir until dissolved. Pour the chai through a strainer and serve.