Another vegan stir-fried tofu dish made with fresh chillies. It doesn’t need to be that spicy if you use large chillies which are mild and sweet when cooked..
I cubed a 275g block of tofu and then shallow fried it until golden. I then put this to one side and stir-fried a sliced medium-sized red onion until it began to soften. I then added 3 cloves of roughly chopped garlic, 3 large sliced red chillers, 3 bird’s eye chillies (optional) and 200g of Enoki mushrooms and a couple of sticks of celery, cut into chunks, you can use a handful of green beans instead. I stir-fried this for a couple of minutes then added a splash of soy sauce and a couple of tbsp. of veggie (mushroom) oyster sauce. I fried this and added a splash of water to make a sauce to coat everything. Finally, I added a couple of chopped spring onions a few celery leaves and fried until the celery leaves began to wilt. You may need to add another splash of water if it becomes too dry, the sauce helps to distribute the flavours. Serve with rice and any other Thai dishes of your choice.