SERVES 4PREP COOK

Marinade for Mushrooms and Tofu

200ml

soy sauce

1cup

water

1/2tbsp

salt

2tbsp

sugar

1tbsp

curry powder

  1. Mix all ingredients together and set aside.

Vietnamese Curry

300g

oyster mushrooms, sliced into 1 inch chunks

230g

fried tofu

4-5

carrots, peeled

3-5

russet potatoes, peeled

1

sweet potato, peeled

3tbsp

oil for cooking

1/2

large onion, sliced

6cloves

garlic (1/2 bulb), roughly minced

2stalks

lemongrass

2-3

bay leaves

2tbsp

curry powder

900g

vegetable broth

750ml

water

3tbsp

sugar (plus extra to taste)

2tbsp

salt (plus extra to taste)

coconut milk

ground black pepper

French bread

sambal oelek

lime

  1. Place mushrooms and fried tofu into large bowl and pour in marinade. Marinate for 30 minutes. Drain when done.

  2. Chop potatoes and carrots into 2-3 inch chunks. Chop sweet potatoes into 1 inch chunks (we want these to break down).

  3. Cut lemongrass into 3-inch pieces. Set aside.

  4. In a large stock pot, pour oil and turn the heat onto medium high. Once oil is hot, add in onions. Cook until onions become tender (2-3 minutes).

  5. Add garlic to pot. Cook until fragrant (1-2 minutes).

  6. Add curry powder and lemongrass. Cook for 2 minutes.

  7. Add carrots, potatoes, and sweet potatoes. Cook for 3-5 minutes.

  8. Pour in vegetable broth. Turn heat on high and bring broth to boil.

  9. Add water, sugar, and salt to the pot and bring to boil again. Then add in the tofu and mushrooms.

  10. Lower the heat and let it simmer (lightly bubble) for 45 minutes to 1 hour (the longer the better). Potatoes and carrots should be tender.

  11. Pour coconut milk into the pot and stir until well combined. Add salt and sugar to taste.

  12. Serve with French bread. Add sambal oelek for extra spice. Squeeze in some lime for extra zest. Top with ground pepper.