Vegan Tom Yum Fried Rice

Name: Vegan Tom Yum Fried Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g tamarind paste/pulp; 1-2 dried shiitake mushroom; 1 cup 250 mL boiling water; 3 stalks lemongrass; 5 shallots; 5 cloves garlic; 3 inches galangal; 5 kaffir lime leaves; 3 red Thai chilis; 2 tbsp 30 mL vegetable oil; 4 tsp 20 mL coconut sugar (or palm sugar); 2 tbsp 30 mL mushroom broth powder (or 1 tbsp kosher salt); 2 tbsp 30 mL vegetable oil; 2 shallots; 4 garlic cloves; 1 cup 250 mL vegan shrimp, diced (this is optional, you can also just use firm tofu or reconstituted tvp chunks); 2 cups 500 mL puffy fried tofu, chopped; 1 cup 250 mL snap peas, diced; ½ cup 125 mL pineapple, diced; 1 vine tomato; 1 tbsp 15 mL mushroom broth powder; 2 cups 500 mL USA-grown long grain white rice, cooked (preferably day old); 2 tbsp 30 mL tamari

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Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Calories
2503 kcal
Course
Dinner
Cuisine
Asian, Vegan

Vegan Tom Yum Fried Rice

Joseph Taylor

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

For the vegan tom yum paste:

200 g tamarind paste/pulp
1-2 dried shiitake mushroom
1 cup 250 mL boiling water
3 stalks lemongrass upper green half and woody outer layer of whites discarded, whites finely chopped
5 shallots peeled
5 cloves garlic peeled
3 inches galangal sliced into coins
5 kaffir lime leaves roughly chopped
3 red Thai chilis
2 tbsp 30 mL vegetable oil
4 tsp 20 mL coconut sugar (or palm sugar)
2 tbsp 30 mL mushroom broth powder (or 1 tbsp kosher salt)

For the Stir Fry:

2 tbsp 30 mL vegetable oil
2 shallots diced
4 garlic cloves minced
1 cup 250 mL vegan shrimp, diced (this is optional, you can also just use firm tofu or reconstituted tvp chunks)
2 cups 500 mL puffy fried tofu, chopped
1 cup 250 mL snap peas, diced
½ cup 125 mL pineapple, diced
1 vine tomato diced
1 tbsp 15 mL mushroom broth powder
2 cups 500 mL USA-grown long grain white rice, cooked (preferably day old)
2 tbsp 30 mL tamari

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Instructions

For the tom yum paste:

In a bowl, soften tamarind paste and dried shiitake mushroom in 1 cup of boiling water. Wait 5-10 minutes and remove the reconstituted shiitake and reserve for blending. DO NOT DISCARD THE WATER. Mash the tamarind into the water to release the juice from the tamarind pulp. Strain through a fine mesh sieve and discard the solids. Reserve the liquid (it will have the texture of applesauce)
In a high speed blender, combine the finely chopped lemongrass, shallots, garlic, sliced galangal, kaffir lime leaves, tamarind/mushroom liquid, Thai chilis, reconstituted shiitake, vegetable oil, coconut sugar and mushroom broth powder (or replace with kosher salt if you don’t have mushroom both powder).
Blend until everything is evenly blended. Transfer to a clean jar and set aside.

For the stir fried rice:

In a large wok/skillet, heat vegetable oil over medium for 1-2 minutes, then add shallots and cook until lightly browned, stirring occasionally. Add garlic and fry until fragrant (about 2 minutes).
Add 1/3 cup tom yum paste and stir to cook the spices, about 2-3 minutes.
Add the chopped vegan shrimp and stir to cook, about 2-3 minutes. Add the puffy fried tofu and heat through.
Add the snap peas, pineapple, and tomato and stir to coat again, cooking until snap peas are bright green and tender-crisp (about 2-3 minutes). Add 1 tbsp mushroom broth powder and stir to cook. (You can substitute concentrated bouillon or salt, but mushroom broth powder adds a lot of flavour).
Add the cooked USA-grown long grain white rice and add tamari, stirring well to coat the rice in seasoning and stir in the vegetables. Taste and add more tamari or tom yum paste if desired.
Serve and enjoy!

Nutrition Information

Show Details

Serving 1g Calories 2503kcal (125%) Carbohydrates 409g (136%) Protein 151g (302%) Fat 40g (62%) Saturated Fat 6g (30%) Cholesterol 1mg (0%) Sodium 15235mg (635%) Sugar 124g (248%)