Mix all ingredients together and set aside.
oyster mushrooms, sliced into 1 inch chunks
russet potatoes, peeled
sweet potato, peeled
oil for cooking
large onion, sliced
garlic (1/2 bulb), roughly minced
sugar (plus extra to taste)
salt (plus extra to taste)
ground black pepper
Place mushrooms and fried tofu into large bowl and pour in marinade. Marinate for 30 minutes. Drain when done.
Chop potatoes and carrots into 2-3 inch chunks. Chop sweet potatoes into 1 inch chunks (we want these to break down).
Cut lemongrass into 3-inch pieces. Set aside.
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).
Add garlic to pot. Cook until fragrant (1-2 minutes).
Add curry powder and lemongrass. Cook for 2 minutes.
Add carrots, potatoes, and sweet potatoes. Cook for 3-5 minutes.
Pour in vegetable broth. Turn heat on high and bring broth to boil.
Add water, sugar, and salt to the pot and bring to boil again. Then add in the tofu and mushrooms.
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.
Pour coconut milk into the pot and stir until well combined. Add salt and sugar to taste.
Serve with French bread. Add sambal oelek for extra spice. Squeeze in some lime for extra zest. Top with ground pepper.