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.
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
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.
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