Vegan Tom Yum Fried Rice

Prep Time20

Cook Time20

Total Time40

Servings: servings

Calories: 2503kcal

Author: Lisa Le

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)

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

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.

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!