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Vegan Cookery – Southeast Asian Recipes

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You Cooked: Pad Thai, Red Mushroom Curry, Mee Goreng.

Pad Thai


  • 450g firm tofu, pressed, cut into 1 cm cubes.
  • 150g dry brown rice noodles
  • Vegetable oil
  • 6 cloves garlic, minced
  • 2 medium shallots, diced
  • 2 stalks green onion, sliced
  • 1 red hot chili pepper, minced
  • 14g pickled radish (optional)
  • 1 carrot, julienned
  • 1 red bell pepper, julienned
  • 64g shredded green cabbage (optional) 
  • 60 ml sodium-reduced soy sauce 
  • 3 Tbsp tamarind paste
  • 2 Tbsp granulated sugar
  • 1 Tbsp rice vinegar 
  • 1 Tbsp sriracha hot sauce 
  • ½ lime, juiced 
  • 190g fresh bean sprouts

Optional Garnishes:

  • fresh cilantro
  • lime slice
  • roasted unsalted peanuts


  1. To a large pan on high heat, add the oil. When hot, add the tofu and cook until lightly crispy on all sides*, about 8 minutes. Then transfer to a bowl.
  2. Add the rice noodles to a large bowl and cover with boiling water. Let sit to soften and drain when 1 – 2 minutes before al dente. Rinse under cold water.
  3. To a sauté pan, add the oil. When hot, add the garlic, shallots, green onions, chili, and pickled radish. Cook for 5 – 8 minutes.
  4. Then add the carrot, bell pepper, and cabbage and cook for 5 more minutes.
  5. Add the soy sauce, tamarind paste, sugar, vinegar, sriracha, and lime juice. Stir.
  6. Add the rice noodles to the pan and toss to combine. Cook until everything is warmed through, and the noodles are fully cooked.
  7. Add the bean sprouts and tofu to the pan and toss to coat.
  8. Serve while hot, top with desired garnishes, and enjoy!

*Store in an airtight container in the fridge for up to 3 days.


Red Thai Mushroom Curry


  • 120g bean curd
  • 400ml coconut milk
  • 200g green bean or peas
  • 70g mushroom
  • 1-2 sprig of Thai Basil
  • 2-3 kaffir lime leaves

Red Curry Paste:

  • 7g dry chilli remove seed and soak in water until soft
  • 3g salt
  • 1g white pepper powder
  • 10g lemon grass
  • 4g galangal
  • 2g kaffir lime


  1. Add all the ingredients in a blender or hand mortar.
  2. Grind to a smooth paste.
  3. Cut the bean curd into bite size pieces and cut mushrooms into halves.
  4. Heat ½ cup coconut milk until you see oil starting to pool then add 20-25 grams of the curry paste cook till you can smell aroma.
  5. Add the bean curd and mushrooms and green veg.
  6. Adding all the remaining coconut milk.
  7. Season with soy sauce to taste garnish with the Thai basil and kaffir lime leaf.

Mee Goreng


  • 3 tablespoons cooking oil
  • 2 cloves garlic, finely minced
  • 3 pieces dried bean curd, cut into small pieces
  • 1 potato, boiled, peeled, and sliced into wedges
  • 1 big tomato, cut into wedges
  • 1 handful fresh bean sprouts
  • 200grams fresh yellow noodles, rinsed and drained
  • chopped scallions, for garnishing
  • red chili, for garnishing
  • fried shallots, for garnishing
  • 1 lime, cut into wedges

For the Sauce:

  • 1 tablespoons soy sauce
  • 1 tablespoons sweet soy sauce or kecap manis
  • 2 tablespoons tomato ketchup
  • Sugar and salt to taste


  1. Heat up a wok and pour in the cooking oil. Add the garlic and stir fry until aromatic then add the bean curd and potato and tomato wedges. Do a few quick stirs and then add the yellow noodles and the Sauce and continue stirring until everything is well combined. Add sugar and salt to taste.
  2. Add in the bean sprouts and quick stir for another 1 minute. Turn off the heat, dish out, garnish with the scallions, red chili, and fried shallots. Squeeze some lime juice over the noodles before eating.

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