vegan curry banh mi

From Lemongrass, Ginger and Mint Vietnamese Cookbook by Linh Nguyen 2017

Of course this is supposed to be served over a bun, which we didn't have.  It could also be served over rice.  Japanese or Korean yams are sweeter and more flavorful that other types.

Sore up to 3 days.

I substituted several ingredients, since in this time of Covid, I'm trying not to run to the store to just pick up a few things.  So here's today's version, tomorrow might be different!

Ingredients:
10 oz block of firm tofu (I used tempeh)
6 Tbsp oil, divided
2 yams (~ 1 pound total), peeled and cut into 1.5 inch pieces
1 taro root (~ 10 oz), peeled and cut into 1.5 inch pieces (I used parsnips)
10 lemongrass stalks
3 Tbsp minced garlic
1 eggplant - longer thinner type - cut into 1.5 inch pieces (used larger eggplant, but only sides)
1 Tbsp minced hot chiles (optional)
2 Tbsp lo sodium soy
2 Tbsp sugar
2 Tbsp curry powder (used yellow curry paste)
2.5 cups boiling water

1/2 cup coconut milk (used soy creamer)
1 cup fresh basil leaves, coarsely chopped

3 Vietnamese baguettes or Portuguese rolls, or 1 French baguette

Directions:
1. Pat the tofu dry to reduce spattering.  Halve lengthwise then cut it crosswise into 8 pieces

2. Heat a medium sauce pan over medium high heat.  Swirl in 4 Tbsp oil to spread it evenly.  Add the tofu and fry until golden on the bottom, about 7 minutes.  Flip and fry the other side until golden, about 5 minutes.  Transfer the tofu to a plate.

3. Add the yam and taro (parsnip) to the pan and fry until lightly golden, about 4 minutes on each side.  Transfer these to the plate with the tofu.

4.  Bruise the lemongrass stalks with a pastel or meat hammer to release the fragrance.  Bunch them together and tie with a lemongrass leaf.

5. Heat the remaining 2 Tbsp oil in a saucepan over medium heat.  Add the garlic and stir-fry for 1 minute.  Add the fried yam, taro, tofu, eggplant and chiles.  Add the soy, sugar an curry and lightly mix.  Add the boiling water and the lemongrass bundle.  Lower the heat to medium-low, cover, and cook until the yam and taro are soft, about 20 minutes.

6.  Remove the pan from the heat and gently stir in the coconut milk and chopped basil.

7.  Heat a heavy skillet or sauce pan over high heat. Heat the baguettes for about 2 minutes on each side to make them crispy before serving.

8.  Break the baguettes and dip them in the curry stew.  Or serve over steamed rice.