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Pocketmags Digital Magazines

Wagamama classics

Try three terrific recipes steaming hot from the Wagamama menu straight to your dinner bowls

Yasai itame

This fragrant coconut and lemongrass broth is filled with rice noodles and fresh, colourful vegetables. It is versatile, so use up any leftover vegetables you have in your fridge

By Wagamama

Serves 2 | Prep 25 mins | Cook 20 mins |

Calories 806 (per serving)

150g (¾ cup) firm or extra firm tofu, drained and cubed

30g (¼ cup) cornflour

1 tbsp vegetable oil

100g (1 cup, chopped) pak or bok choi, leaves picked, tough parts of stalk removed

2 small red onions, finely sliced

1 red pepper, sliced

2 spring onions (scallions), finely sliced

60g (¾ cup) sliced shiitake mushrooms

100g (1 cup) beansprouts

1 garlic clove, crushed

1 red chilli, deseeded and finely sliced

250ml (1 cup) coconut milk

250ml (1 cup) vegetable stock

300g (4 cups) rice noodles

FOR THE CURRY PASTE

2 garlic cloves

2.5cm piece of ginger, peeled

2.5cm piece of galangal, peeled

2 lemongrass sticks, outer leaves removed

150ml (⅔ cup) hot water

3 coriander sprigs, leaves picked

1 tsp sugar

sea salt and white pepper

TO GARNISH

2 coriander sprigs, leaves picked

2 lime wedges

1 First, make the curry paste. Place all the ingredients in a blender and blitz until smooth.

2 Remove the tofu from the packet and place the block between two paper towels with a weight on top (a tin or book will do) for 10 minutes, then place in a shallow bowl and generously coat each piece with cornflour.

3 Heat the oil in a frying pan or wok placed over a mediumhigh heat and fry the tofu on all sides until crispy and golden. Transfer to a plate and set aside. Replace the oil, if needed, or reheat the oil in the pan. Add the curry paste, stir-fry for up to 3-4 minutes.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Vegan cheese special - October 2019
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About Vegan Food & Living Magazine

Vegan cheese is the one thing that still divides opinions in the vegan community, so if you can't find one you like, try making your own! We've got plenty of delicious vegan cheese recipes to inspire you this issue, from authentic blue cheese to melting mozzarella sticks and smoked Cheddar. You have to try them! Also this issue, we reveal how to take the classic Mac n Cheese to the next level, share posh takes on potatoes and reveal how to cook some of high street chain Wagamama's best vegan dishes. If that's not enough, we share top tips for starting off on a zero waste journey, show how to use up your food waste and reveal easy ways to better self-care. Plus we have part 2 in our Remarkable Women on the Frontline for Animals series.