Vegan Thai Stir Fried Vegetables

Vegan Thai Stir Fried Veggies

Vegan Thai Stir Fried Vegetables

We created a perfect during the week meal with fried vegetables. This Thai influenced recipe is more than simple. You can use all kinds of vegetables. Perfect for leftovers.


gluten free meat lactose free

1 block firm tofu (Read how to prepare it!)
2 pointed pepper, sliced
1 mid sized zucchini, thin slices
2 carrots, peel and cut in 3 cm long sticks
120 g brussel sprout, blanched for 5 minutes
120 g broccoli, cut in small pieces
2 stalk lemongras, chopped (use the whit part in the middle)
2 red chili, chopped
2 tbs red curry paste
1 can soy joghurt
3 tbs soy sauce
2 tbs dark balsam vinegar
neutral oil
Fresh coriander and roasted peanuts for serving

Prepare tofu and leave in the fridge. Heat a wok and stir fry red curry paste, chili and lemongras for 2 minutes.

Add carrots and stir fry for 1 minute. Add zucchini, pointed pepper, brussel sprout and broccoli and stir fry 3 minutes. Reduce heat.

In the meanwhile mix soy joghurt with soysauce and balsam vinegar with a hand mixer.

Fry tofu and leave in the warm pan – ready for serving. Add blanched bussel sprout and stir fry for 2 more minutes.

Shut down heat and add the sour cream mix – sir well. Serve with tofu, fresh herbs and roasted peanuts.

What du you think?

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