“Delightful Cambodian Vegetarian Lunch: Stir-Fried Morning Glory with Tofu in Spicy Tamarind Sauce”

Allergens

Soy (in substitute for fish sauce)

Ingredients

• 2 cups morning glory (water spinach) 1 cup firm tofu 1/4 cup tamarind paste 2 tbsp coconut sugar 1 tbsp fish sauce (or substitute with soy sauce for vegan option) 1 tbsp minced garlic 1 tbsp minced shallot 2 cups jasmine rice Water as needed

Instructions

1. Rinse the morning glory and tofu, then cut the tofu into cubes. In a small bowl, mix together the tamarind paste, coconut sugar, and fish sauce (or soy sauce). Heat oil in a wok or pan, sauté the garlic and shallot until fragrant. Add the morning glory and tofu, stir fry for 3 4 minutes until the vegetables are tender but still crisp. Pour in the tamarind sauce mixture, stir well, and let it simmer for about 2 minutes until the sauce thickens slightly. Rinse the jasmine rice according to package instructions, then cook according to package directions. Plate the stir fried morning glory and tofu over a bed of fluffy jasmine rice, garnishing with fresh cilantro leaves if desired.

Chef’s Insight

The combination of morning glory and tofu in a tangy tamarind sauce provides a satisfying mouthfeel and aromatic experience, perfect for a vegetarian Cambodian lunch.

Notes

Ensure that the tofu is well-drained before cubing to prevent excess moisture in the dish.