Set Menu D Vegetarian Recipe

Prepare tofu filling

Wrap the 300 g pressed firm tofu in paper towels and press to remove excess moisture if not already done. Crumble the tofu into a bowl to a coarse texture.

In a large skillet, heat 1 tsp sesame oil over medium heat. Add the minced garlic and sliced shiitake mushrooms and sauté 2–3 minutes until softened.

Add shredded cabbage, grated carrot and sliced green onion to the skillet. Stir-fry 2–3 minutes until just wilted but still slightly crunchy.

Add crumbled tofu, 2 tbs soy sauce, 1 tsp cornstarch, 0.5 tsp salt and 0.25 tsp black pepper. Toss together and cook 2–3 minutes to allow flavors to combine. Taste and adjust seasoning. Remove from heat and let cool slightly.

Assemble and cook hors d'oeuvres

Lay a spring roll wrapper on a clean surface with one corner pointing toward you. Place about 2 tablespoons of the filling near the corner, add a few cucumber matchsticks for freshness. Fold the corner over the filling, fold in the two side corners, then roll tightly, sealing the final edge with a little water (about 1/2 tbs). Repeat until all wrappers or filling are used (makes about 12 pieces).

In a large nonstick skillet, pour 1/2 cup vegetable oil and heat over medium heat until shimmering (about 175°C / 350°F surface temperature). Add 4–5 spring rolls at a time and shallow-fry, turning occasionally, until golden brown and crisp on all sides, about 3–4 minutes total per batch.

Transfer fried rolls to a rack or paper towels to drain. Keep warm in a low oven (100–120°C) while cooking remaining batches. Serve hot with sweet chili dipping sauce.

Prepare tofu and vegetables: Press excess water from the 400 g tofu and cut into 2 cm cubes. Halve baby eggplants (or dice aubergine), slice red bell pepper, trim snow peas, and drain bamboo shoots.

Heat 1 tbs vegetable oil in a large deep skillet or wok over medium heat. Add 3 tbs green curry paste and sauté 1 minute, stirring constantly, until fragrant.

Add about 200 ml of the coconut milk to the pan and stir to dissolve and bloom the curry paste for 1–2 minutes until the oil separates slightly from the paste.

Stir in the remaining coconut milk (600 ml) and 250 ml vegetable stock. Bring to a gentle simmer.

Add cubed tofu, baby eggplant and bamboo shoots to the simmering curry. Cook 6–8 minutes until eggplant is tender.

Add red bell pepper and snow peas and simmer 2–3 minutes more so they remain bright and crisp-tender.

Season the curry with 1 tbs soy sauce, 1 tsp palm or brown sugar, and torn kaffir lime leaves if using. Taste and adjust seasoning (add a pinch more sugar or a little lime juice if it needs balance).

Turn off the heat and stir in the Thai basil leaves and juice of 1 lime. Garnish with fresh cilantro if desired.

Serve

Spoon the curry into a serving bowl and serve hot with steamed jasmine rice (about 1 cup cooked rice per person). Ensure the hors d'oeuvres are served alongside as starters.