Today is vegan day in Lunar calendar. I went to the market and saw the meat was very cheap and there was more vegetable stores appeared. Not only the vegetable ones, but also the tofu and vegan protein stores showed up today.
I bought some big leeks, minced lemon grass, red bell pepper and some green vegetable at my favorite grocery store. At first, I intended to cook the vegan version of Canh cà bung(eggplant, perrila leaves and tomato soup) but I changed my mind to more green stuffs meal. So it's turn out the main course is Tofu with curry sauce and the soup is green mustard leaves with ginger soup and stir-fried water spinach with my home made chilli jam. Everything is super quick-easy dishes to cook but super delicious!
These dishes are all Vietnamese. And in Vietnamese vegan cuisine culture, we don't use the spring onion, shallots or garlic but replace them by the leek. If you're not the real vegetarian, you still can use garlic and shallots! I served them in the tradional way: with hot steamed rice but you can served the Tofu dish with rice-noodle or egg-noodle as your taste.
For the Tofu with curry sauce
*)Ingredients:
- 2 slides of Tofu- cut into cubes and deep fry them.
- 1TBSP curry powder
- 1/2 the white part of the leek- minced
- 1 medium size red bell pepper
- 1 medium size cucumber
- 1TBSP minced lemon grass
- 1tsp minced chillies
- 100ml milk or coconut milk
- 4TBSP water
- 2TBSP sugar
- 2TBSP olive oil or vegetable oil
- Salt, mushroom seasoning stock, Pepper
*)Cooking:
- Wash and drained well all the vegetable: leek, bell pepper and cucumber.
- Cut the bell pepper and cucumber into cubes.
- Mix the curry powder with 4TBSP water
- In one hot pan, pour in the olive oil and fragrance the minced leek, lemon grass and chillies. Turn off the heat. Then pour in the milk(or coconut milk), the curry liquid, a pinch of salt, sugar and mushroom seasoning stock. Seasoning to your taste.
- Turn on the heat. Add the tofu cubes in. When the tofu are well-coated, add in the bell pepper and cucumber. Take off the heat and add some pepper.
Stir-fried water spinach with chilli jam
*)Ingredients:
- Water spinach(as much as you want)
- 1/2 the white part of the leek, minced
- 1/2- 1tsp Chilli jam
- Salt, mushroom seasoning stock
*)Cooking
- Wash and drain well the water spinach
- Quick blanch the water spinach in hot boiled - salted water
- Fragrance the minced leek in a pan, then add the water spinach in. Quick stir until they turn soft. Add in the chilli jam, mix well then season with salt and mushroom seasoning stock. Take off the heat.
- You can squizz some lime juice in the water spinach when serve.
Green mustard leaves with ginger root soup
*) Ingredients:
- Green mustard leaves(as much as you want)
- 1/2 - 1 small ginger root
- Salt, mushroom seasoning stock
*) Cooking
- Wash and drain the mustard leaves. Then cut them into 3cm pieces.
- Peel the wash the ginger root. Then slice and smash them( just quick smash, not into puree)
- Boiling the water, then add salt and the ginger root. When it boils again, add the mustard leaves. When it boils again, turn off the heat.
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