Add the tomato paste and ground chilli then mix.Add the tamarind paste and stir until well mixed.Heat the pan on a medium heat and add the warm water and sugar until the sugar has dissolved.
¼ Birdseye Chilli (pound in a pestle and mortar).Place the tofu on top of the pak choi and broccoli as shown above and pour the tamarind sauce over the top.Wash the broccoli and pak choi then blanch in boiling water and plate.Cut the tofu into four 1cm thick triangles and deep fry in the rapeseed oil at 180oC until golden brown.Prepare the tamarind sauce with the recipe and method below.You will need a sharp knife, two chopping boards, frying pan, sauce pan and pestle and mortar. For this recipe we recommend you use organic produce and try to buy local ingredients to help the environment. We have substituted the meat protein in this dish to organic tofu which is creamy and delicious. Place in a bowl and sprinkle the chopped cashews on the top to serve. Remove from heat when the sauce is hot and starts to simmer. We wanted to create a vegan and vegetarian version of this dish so that our guests with dietary requirements could enjoy these flavours just as much as our meat eaters! 1 tablespoon cashews, chopped (optional) Coconut milk (optional) Place all of the ingredients except the chopped cashews in a saucepan over medium-high heat and whisk while cooking. One Thai dish that always comes up trumps is Tamarind Roast Duck (or what our regular diners may call Duck Tamarind) – a well known Thai recipe that is enjoyed all over The Land of Smiles - who can blame you, it's delicious! Tamarind Roast Duck / Ped Yang Makam is a tender duck breast roasted with fried shallots, cashew nuts, dried chilli and seasonal green vegeatbles. We do all we can to improve upon and introduce new recipes on our menu. A vegan Thai recipe that’s not only nutritious but also delicious – Tofu Tamarind Our second Veganuary recipe is here!Īt Chaophraya, we are obsessed with our guests feedback.
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