Here you find the recipe for the vegan version with tofu: the flavor of the seasoned tofu with a sauce - Cook Time: 15 minutes - Total Time: 25 minutes Makes: 4 portions INGREDIENTS 2 tablespoons soy sauce 2 green bell pepper, chopped 1/2 red bell pepper, chopped 1/2 onion, chopped For the sweet and sour sauce in long pieces Chop the onion Make the tomato ketchup METHOD FIRST THE TOFU AND VEGGIE MIX: Mix soy sauce THE SAUCE To make the sauce just mix all the ingredients until well combined.

The special thing about this meal is the tamarind sauce that goes with it, and this sauce makes a great The tamarind water is used for the sauce later. Drain the fried spring onions and set aside SAUCE: Place a skillet on a low heat. Add palm sugar, vegan fish sauce and tamarind water Stir until the palm sugar is dissolved Let the sauce cool down SERVE Place the tofu on a plate Pour the sauce over the tofu .

heaping tablespoons red Thai curry paste 1 cup of stinky beans 1 big red chili ½ tsp vegan stir fry sauce Make your vegan oyster sauce Clean your shrimps: take off the head and peeling the shell, and then devein Add 1/2 teaspoon of stir fry sauce Stif fry the mix for about 1 minute Add the chili, stir fry Add the Add a bit water or stir fry sauce if the curry paste gets too dry Add the stinky beans, stir fry for Make sure the curry does not stick to the wok Season with 1/2 a tablespoon of vegan oyster sauce and

pieces) 1 Cup Thai Sweet Basil 6 large cloves Garlic 6 - 8 Thai Hot Chilies 2 tablespoons vegan Oyster Sauce 1 teaspoon Light Soy Sauce 1 teaspoon Sugar water Vegetable oil for frying EQUIPMENT a wok PREPARATION basil and chop roughly Clean and mince the garlic Crush the chilies open a bit Make the vegan oyster sauce oil to the wok on medium heat Fry the chopped garlic and chili, until fragrant Add the vegan oyster sauce , soy sauce, and sugar.

The special thing about this meal - except from boiling and frying eggs - is the tamarind sauce that The tamarind water is used for the sauce later. Drain the fried spring onions and set aside SAUCE: Place a skillet on a low heat. Add palm sugar, vegan fish sauce and tamarind water Stir until the palm sugar is dissolved Let the sauce Make sure your knfe is sharp to ease this proces Place the halve eggs on a plate Pour the sauce over

beans cut to ½ inch long pieces ½ medium onion chopped 1 cup Thai holy basil salt & pepper to taste Sauce Ingredients 3 tablespoons soy sauce 2 ½ teaspoons brown sugar 4 cloves garlic chopped ¼ teaspoon ginger their stems and wash them (don’t cut them) Chop the garlic Grate the ginger Mix all ingredients for the sauce together METHOD Add the ground tofu to a hot pan with oil and saute until it becomes dry, about 5 minutes Add the sauce, green beans, and onions to the pan and saute everything together for about 5 minutes or

Stir fried with some garlic and (vegan) fish- and oyster sauce a delicious, healthy and very easy side Total Time: 10 minutes Makes: 1 serving INGREDIENTS 100 gram fresh Paco Fern 1 tablespoon vegan oyster sauce 3 cloves of garlics 1 teaspoon brown sugar 1/2 teaspoon vegan fish sauce 1 teaspoon vegetable oil 1 vegetable stock or water EQUIPMENT Wok Knife PREPARATION Make the vegan oyster sauee Make the vegan fish sauce

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 Add the vegan oyster sauce, soy sauce and stir until the tofu is golden brown.

birds' eye chilies 2 limes 1 garlic clove 1 teaspoon brown sugar 1 tablespoon homemade vegan fish sauce , (you can replace it with soy sauce) oil, salt and pepper for seasoning EQUIPMENT Roasting pan (or wok ) cooking brush Bowl for mixing Serving plate or bowl PREPARATION Make the vegan fish sauce, Chop the bowl add the shallots, the chilies, cilantro, spring onions, lime juice, garlic, sugar and vegan fish sauce

you don't want it too spicy) 2 teaspoons brown sugar 1 small lime 1 tablespoon homemade vegan 'fish' sauce gram firm tofu 1/2 small red onion 1 stalk of cellery 1 small tomato 1/2 teaspoon salt 1 teaspoon soy sauce pieces slice the red onions finely, set aside chop the coriander and set aside make the vegan 'fish' sauce chili in a pestle and mortar into a paste add the sugar, add palm sugar, lime juice and vegan 'fish' sauce Add salt and soy sauce and continue frying for about 2 minutes.

garlic ¼ teaspoon peppercorns 1 cilantro root ¼ cup onion ½ cup tomato 125 gram tofu 1 ½ teaspoon soy sauce 1 tablespoon (vegan) oyster sauce 1 teaspoon of sugar 1/4 cup long bean 1–2 teaspoon tamarind water replaced by t teaspoon of lime and 1/2 teaspoon of sugar, mixed) 2 large eggs ½ teaspoon vegan fish sauce Add the crumble tofu mix, the sugar, oyster sauce Stir and cook the mix until the tofu is cooked Add THE OMELETTE Beat 2 eggs with fish sauce in a bowl.

eye chilli 2 teasoons of palm sugar (or brown sugar) 1 small lime 1 tablespoon homemade vegan fish sauce cup coriander 1/8 cup peanuts, toasted not salty some vegetable oil 1/2 teaspoon salt 1 teaspoon soy sauce for the noodles A bowl for the dressing A big bowl for mixing Tongs PREPARATION Make the vegan fish sauce Add the sugar, the , lime juice and homemade fish sauce Mix well until palm sugar has dissolved. Add salt and soy sauce and fry for about 2 minutes more.