Oyster sauce is used on a regular base in the Thai cuisine. There are vegan 'oyster' sauces available, but it can be hard to get where you live maybe. It is an easy recipe to make by yourself, the base is dried mushrooms (we hope you can get those more easier), and you can make a small batch in a couple of minutes. The oyster sauce is also good to use as a base for dipping, for seasoning your tofu and so on. VEGAN 'OYSTER' SAUCE Prep time: 1 HOUR Cook time: 15 minutes Total time: 1 hour, 15 minutes Makes : 16 servings INGREDIENTS 1-1 1/2 cups dried mushrooms (any mushroom will do, shii take are the most flavorfull) 2 cups hot water 1/4 cup soy sauce 3 tablespoons of honey 1 teaspoon ginger, grated 2 teaspoons Cornstarch 2 teaspoons Water EQUIPMENT Large bowl for mushrooms to soak small bowl for cornstarch mix Blender Small sauce[an Measuring cups Knife PREPARATION Put the dried mushrooms in a large bowl, and pour the hot water over the mushrooms, making sure they are submerged. Let the mushrooms soak for at least an hour. Clean and grate the ginger METHOD Add the soaked mushroom AND the water to a blender. Blend on high until the mushrooms and water have made a very smooth mixture. Pour the mushroom mixture into a small sauce pan. Then add the soy sauce, the honey and the ginger to the pan, whisk to combine. Heat the pan on medium, bring to a simmer, reduce heat to low. Simmer for about 10 minutes to cook the mushroom mixture and thicken slightly. In a small bowl, whisk together the cornstarch and water u Whisk the cornstarch mixture into the pan. Stir in well. Then continue to simmer for about 5 minutes, the sauce should be nice and thick. Let cool and then keep in an air tight container in the refrigerator. The sauce will stay good in the refrigerator for several weeks. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW. https://www.ecologicthailand.com/ranong-eco-resort-restaurant

Thai stir fried tofu with Cashew Nuts (Tahu Med Ma Muang) is a lovely, colorful dish with stir-fried tofu, crunchy cashews and a crisp selection of fresh vegetables. A great side dish at our lunch buffet table. Stir Fried Tofu with Cashew nuts Prep Time: 15 minutes - Cook Time: 10 minutes - Total Time: 25 minutes Makes: 3 servings INGREDIENTS 250 gram firm tofu 1 pinch salt 7 dried Thai chilies 1 cup cashews (unsalty) 1 small onion 150 grams cabbage 1 tablespoon garlic 1 tablespoon home made vegan oyster sauce 2 teaspoon soy sauce 5 spring onions vegetable oil for frying EQUIPMENT Wok Knife PREPARATION Make the vegan oyster sauce Drain the tofu and dice in bite size pieces Quarter the onion Cut the cabbage into bite-size pieces Chop the garlic finely Cut the spring onions into pieces of 3 centimeter METHOD Marinate the tofu with a pinch of salt. Add oil to the wok and fry the dried chilies and cashews over medium heat (about 1 minute) Remove from the pan and drain on a paper towel. After draining cut the chilies into 1 cm pieces (use a knife or scissors) Remove the oil from the wok and add a fresh tablespoon of oil in the wok. Ad the garlic and the onion, fry over medium heat. When the onion starts to glaze, add the cabbage. Stir. Add the tofu. Keep stirring. Add the dried chili pieces. Stir. Add the vegan oyster sauce, soy sauce and stir until the tofu is golden brown. Finally add the spring onion pieces and stirfry for 1 more minute. Remove from the heat and serve immediately with some brown rice. This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW! https://www.ecologicthailand.com/ranong-eco-resort-restaurant