I first had this dish in the jungles of Northern Thailand under a golden statue of Buddha… actually that is a massive whopper. I first had this dish in an excellent Thai restaurant in Brighton and as soon as I got home had to find a recipe to make it myself. In the end I found this in World Food Cafe’s cookbook but have since adapted it quite heavily. It doesn’t take long to make and is divine.
Serves 2
For the paste
- 3 birds eye chillies chopped
- 2 cloves of garlic
- 1 small red onion finely chopped
- 1 thumb sized piece of ginger or galangal grated
- 1 stick of lemon grass chopped
For the dish
- 1 bell pepper sliced
- 1 handful of green beans
- 1 small head of broccoli broken into florets
- 1 good handful of sliced mushrooms
- Any other quick cooking veg you have laying around.
- 200ml veg stock
- 2 tbsp soy sauce
- 1 tsp sugar
To serve
- Firm tofu
- Bok-Choi
- 2 cloves of garlic
As ever this is simple.
- Mash or blitz together the paste ingredients.
- Put on the rice to cook for 10 min
- Put some oil in a hot pan. Slice the tofu into thin strips and fry on each side until crisp. Take out the pan and leave it to one side.
- Fry the paste in a hot wok for a minute and then add the veg. Give it a good stir for a couple of minutes.
- Add the stock, soy and sugar. Simmer gently.
- Add the Bok-choi and garlic to the pan you used to cook the tofu. Fry quickly.
When the rice is done place it in a serving bowl. Dish up the veg in soup bowls and top with tofu and garlic greens. Enjoy and say “thank you herbifit” 
