Going to the markets is one of my most favourite past-times in the world and I can do it at anytime of the day, no matter what the weather. This time I went into my favourite vegetable vendor’s store and chanced upon juicy bits of fresh galangal stacked on a basket – a rare sighting in my city.
The beauty of this gorgeous root is the delightful flavor it imparts with just a little pinch. Of course, it’s a base for Thai curries, but I was looking for something less laborious and less heavy. I do love coconut milk, but for quick lunch, the Thai curry tends to slow me down back at work – and as most of you know, I simply cannot afford that!
In this Thai version, I allow the galangal to shine with a simple sauce of soya and chili flakes – I don’t even add garlic! I toss a lot of vegetables and tofu in this light marinade and stuff into these tortillas to make an easy wrap.
You can wrap up the rest of the galangal with cling film and store in the fridge for upto 3-4 days.
- 2 Tortillas
- 4 Slices Galangal
- 1/2 cup Spinach
- 100g Sliced Mushrooms
- 7-8 Sliced Red Pepper
- 6-7 Tofu Slices
- 2 Chopped Spring Onions
- 1 tbsp Soya Sauce
- 1 tsp Chilli Flakes
- 1 tsp Vegetable Oil
- 1/2 tsp Salt
- Place a non-stick pan on low heat and add the oil and galangal and start to cook.
- Then add the white parts of the spring onion and mushrooms and sauté for a few minutes on high heat.
- Then add the salt, chili flakes, followed by the spinach and red peppers. Sauté for a few minutes.
- Then add the tofu and soya sauce and cook until all is cooked through.
- Warm the tortilla on a hot pan and place the filling in the centre. Fasten the wrap on all sides and grill again on hot pan for a few minutes on each side.
- Slice into two and serve immediately.