150g of firm tofu or ½ 150g block tempeh
1 bunch scallions- keep 2 back to add at end for green
1 thumb size piece of fresh ginger
1 fresh red chillies - ½ chilli kept back for garnish
1 tsp salt
2 tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
2 stalks of lemongrass (bruised and tied in a knot)
1 x 400ml tin of light coconut milk
300ml veg stock
1 large red pepper
8 cherry tomatoes - halved
200g oyster mushrooms
2 tbsp tamari
1 tbsp maple syrup
½ bunch of fresh coriander
Chop the tempeh/tofu into small bite size pieces.
Heat a large non stick pan on high heat, add the chopped tofu/ tempeh and leave to cook stirring occasionally.
In a blender, blend 2 cloves garlic, the turmeric, ground coriander, ground cumin, chilli, veg stock and light coconut milk till smooth.
Chop scallions into small bite sized pieces. Chop red pepper and mushrooms into bite size pieces. Bruise the lemongrass to release flavour using the bottom of a mug and tie in a knot. Cut cherry tomatoes in half.
Add 2 tbsp of tamari to the pan on top of the cooking tofu/ tempeh along with the chopped scallions and mushrooms and stir well.
Add the sauce and cook for 2 minutes until the sauce thickens, add the maple syrup and stir.
Add some chopped scallions just before serving, serve with some thinly sliced chilli, and fresh coriander leaves.