Pad Pak Ruam Mit Jay

Pad Pak Ruam Mit Jay — "stir-fried mixed vegetables, vegetarian style" — is a staple of Thai Buddhist temple cuisine and street food culture, especially during the annual Vegetarian Festival (Tesagan Gin Je) when devout Thais abstain from meat for nine days. The dish celebrates whatever is freshest at market, tossed with firm tofu in a savoury sauce over screaming-hot flame.

Serves: 4

Ingredients

• 300g (10 oz) firm tofu, pressed and cut into 2cm (¾ inch) cubes
• 3 tbsp (45ml) vegetable oil, divided
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 100g (3½ oz) broccoli florets
• 100g (3½ oz) baby corn, halved diagonally
• 80g (3 oz) snap peas or snow peas, strings removed
• 80g (3 oz) carrot, julienned
• 1 red bell pepper, thinly sliced
• 6 dried shiitake mushrooms, soaked 20 minutes, sliced

Sauce:

• 2 tbsp (30ml) soy sauce (use tamari for gluten-free)
• 1 tbsp (15ml) oyster sauce or vegetarian mushroom sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 60ml (¼ cup) vegetable stock or mushroom soaking liquid
• 1 tsp cornstarch

To serve:

• Steamed jasmine rice
• Sliced fresh chilli and lime wedges

Instructions

1. Whisk together all sauce ingredients in a small bowl. Set aside.
2. Heat 2 tbsp oil in a wok over the highest heat until smoking. Add tofu cubes in a single layer and fry without stirring 2–3 minutes until golden on the base. Flip and cook another 2 minutes. Remove and set aside.
3. Add remaining 1 tbsp oil to the wok. Add garlic and ginger and stir-fry 20 seconds until fragrant.
4. Add carrot and broccoli first (densest vegetables) and stir-fry 2 minutes. Add baby corn, snap peas, bell pepper, and mushrooms. Stir-fry on high heat 2–3 minutes, keeping vegetables crisp and bright.
5. Return tofu to the wok. Pour in the sauce and toss everything together 1–2 minutes until sauce thickens and coats all the vegetables.
6. Serve immediately over jasmine rice with fresh chilli and lime wedges on the side.

Cook's Notes: The secret to restaurant-quality stir-fry is wok hei — maximum heat. Do not crowd the wok or the vegetables will steam rather than sear. Press tofu under a heavy plate for 30 minutes before cooking to expel moisture and ensure better browning.