This is a Vietnamese recipe for a vegetarian spicy Tofu Curry. The ‘meat’ in the Tofu Curry is Tofu Ham and I have given details below of how to make it. Depending on how spicy you want the Tofu Curry to be, you can adjust the quantity of Curry powder or even add 1 or 2 small dried red chillies.
Ingredients for Tofu Curry – Vietnamese Recipe
250gm Tofu Ham (see below), sliced fairly thickly
1 Cup Glass noodles, pre soaked (Saifun)
3 Cloves Garlic, finely chopped
4 Shallots, finely sliced
1/2 Red Bell Pepper, de-seeded and sliced into thin strips
3 Shiitake Mushrooms, sliced
1/2 Cup Oyster Mushrooms, sliced
2 Spring Onions (Scallions) chopped
3 Tbsp Roasted Peanuts, skinned and roughly chopped
1 Tbsp Vegetable Oil
Coriander leaves (for garnish)
2 Tbsp Soy Sauce
1 Tbsp Sugar
1 Tsp MSG (Monosodium Glutamate) optional
1 1/2 Tbsp Curry Powder
6 Tbsp water
1. Heat the vegetable oil in a wok over a medium heat and add the tofu ham, red pepper, shallots and spring onions. Fry until the Tofu Ham is nicely browned.
2. Add the glass noodles (Saifun) and the shiitake and oyster mushrooms. Stir well
3. Add the soy sauce, sugar, MSG (optional), curry powder and water. Stir well
4. Add the roasted peanuts and serve garnished with coriander leaves.
To Make Tofu Ham
Place a block of drained Tofu between 2 chopping boards. Put 1 or 2 bags of sugar or similar on top. After 30 minutes, drain off any water and invert the Tofu and repeat as above for a further 30 minutes.
Put the Tofu in a dish and add Soy sauce (enough to cover the Tofu), 3 diced Shallots, 3 cloves of garlic, diced , 1 Tsp roughly ground Szechuan peppercorns and 1/2 Star anise. Leave to marinate for an hour or two. You can speed up the process a little by putting all the ingredients into a saucepan over a medium heat until boiling. Reduce the heat and simmer for about 30 minutes. Remove the Tofu and drain.