TOFU AND MUSHROOM STIR-FRY WITH CHINESE BROCCOLI AND CASHEWS
1 tablespoon extra virgin olive oil
600g firm tofu, torn into 2cm chunks
1 onion, cut into thin wedges
600g Swiss brown mushrooms, wiped clean and sliced
½ cup tom yum curry paste (see recipe, below)
2 carrots, thinly sliced
2 bunches broccolini, trimmed
1 bunch Chinese broccoli (gai lan), roughly chopped
¾ cup salt-reduced vegetable stock
1 cup Thai basil leaves
1 cup bean sprouts
⅓ cup roughly chopped unsalted roasted cashews Tom yum curry paste
3 long red chillies, roughly chopped
3 stalks lemongrass, white part only, roughly chopped
2 golden shallots
3cm piece galangal
5 kaffir lime leaves
¼ cup extra virgin olive oil
1 tablespoon dried shrimp (optional)
1 small bunch coriander, including stems and roots,
washed well and roughly chopped
1. To make the tom yum curry paste, soak the chillies in a bowl of warm water for 15 minutes. Then blitz all the chillies and remaining ingredients in a food processor until everything breaks down and forms a chunky paste. Store in an airtight container in the fridge for up to one week, or freeze in portions for up to six months.
2. Heat the olive oil in a large, deep frying pan over medium-high heat. Add the tofu and cook, in batches if necessary, for 5–6 minutes, tossing regularly until browned all over. Remove the tofu from the pan and set aside.
3. Add the onion and mushrooms to the same pan and cook for 3–5 minutes until softened and browned. Add the curry paste and stir it through for 1 minute until fragrant. Add the carrot, broccolini and Chinese broccoli and cook, tossing constantly, for 3–4 minutes until the vegetables are coated in the curry paste and starting to soften.
4. Return tofu to pan, add the stock and cook for another 3–4 minutes until the vegies are tender. Divide the stir-fry between four bowls and serve with the Thai basil, bean sprouts and cashews. SERVES 4 HANDS-ON TIME 10 MINUTES COOK TIME 20 MINUTES