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21 December 2012,03:40 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • To prepare vegetarian roasted chili paste: pound everything to a fine paste with a mortar and a pestle.
  • Sauté the chili paste with olive oil over low heat until fragrant to obtain roasted chili paste oil. Turn off the heat and Put aside.
  • Bring a pot of water (with a dash of salt) to the boil over medium heat.
  • Add in tofu and cook until it floats to the surface. Remove to soak in a bowl of water until cold.
  • Drain and pat-dry. Cut cooked tofu into quarters and put aside.
  • Place a pan over medium heat and put in oil. When the oil is very hot, fry cooked tofu until golden on all sides. Remove and drain.
  • In a mixing bowl, combine the remaining chili paste with roasted chili paste oil prepared.
  • Add curry powder, salt, sugar, light soy sauce, milk and egg, stir lightly just to break the egg, put aside.
  • Drain away the oil in the frying pan and leave only in the pan.
  • Place the pan over medium heat and leave until it is hot. Fry chopped garlic until fragrant.
  • Add onion, straw mushrooms, angel mushrooms and fried tofu. Toss to combine.
  • Add in the egg mixture and leave until it begins to set. Stir and toss lightly.
  • Add spring onion, Chinese celery and red spur chili. Continue to cook until the egg mixture is done. Turn off the heat.
  • Ladle into a serving dish and garnish with Chinese celery sprig.
  • Serve hot.


  • 2 piece semi-hard white tofu
  • 500 ml Cooking Oil
  • 2 tablespoon vegetarian roasted chili paste
  • 2 teaspoons curry powder
  • 1 teaspoon sea salt
  • 3 tablespoons unbleached sugar
  • 2 tablespoons light soy sauce
  • 200 ml fresh milk
  • 2 eggs
  • 2 teaspoons chopped garlic
  • 50 grams onion
  • Straw mushrooms, sliced
  • 100 grams small angel mushrooms
  • 2 spring onions, cut into 1 ½ "segments
  • 2 Chinese celerys, cut into 2" segments
  • 2 red spur chili cut diagonally 
  • Chinese celery sprig for garnish

Vegetarian roasted chili paste

  • 10 dried red spur chilies, sliced and roasted
  • 6 shallots, sliced
  • 4 tablespoons Thai garlic, peeled and roasted
  • 5 tablespoons Cooking Oil

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