Rosa's Thai Café: The Vegetarian Cookbook by Saiphin Moore

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  • Stir-fried tofu with chives & chillies (Taohu krob pad prik) (page 126)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: garlic; red bird's eye chillies; fried tofu; shiitake mushrooms; Golden Mountain seasoning sauce; vegetarian oyster sauce; soy sauce; white pepper; long green chillies; Chinese chives
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  • Stir-fried bamboo shoots & green beans (Pad nor mai) (page 127)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: red bird's eye chillies; textured vegetable protein (TVP) chunks; canned bamboo shoots; green beans; tomatoes; Golden Mountain seasoning sauce; vegetarian stir-fry sauce; holy basil; long red chillies
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  • Yard-long beans with black bean sauce (Tua fuk yao pad tua dum) (page 131)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: red bird's eye chillies; fermented black beans; textured vegetable protein (TVP) chunks; light soy sauce; vegetarian oyster sauce; yard long beans; spring onions
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  • Stir-fried mixed vegetables (Pad pak ruam) (page 132)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: black peppercorns; garlic; coriander roots; firm tofu; Chinese broccoli; Chinese celery; shiitake mushrooms; vegetarian oyster sauce; dark soy sauce
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  • Mushroom in ginger sauce (Hed pad king) (page 133)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: firm tofu; garlic; fresh ginger; shiitake mushrooms; light soy sauce; fermented yellow soybean paste; vegetarian oyster sauce
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  • Chinese broccoli with yellow soybean paste (Kana pad tao jiew) (page 134)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: garlic; fermented yellow soybean paste; Chinese broccoli; Golden Mountain seasoning sauce; vegetarian oyster sauce
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  • Stir-fried spicy aubergine with sweet basil (Pad cha mahkuer yao) (page 137)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian
    • Ingredients: aubergines; red bird's eye chillies; long red chillies; vegetarian stir-fry sauce; Golden Mountain seasoning sauce; Shaoxing rice wine; dark soy sauce; Thai sweet basil
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  • Mangetout with soybean paste & chillies (Tua lan tao pad prik tao jiew) (page 140)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: fermented yellow soybean paste; red bird's eye chillies; mangetout; shiitake mushrooms; long red chillies; light soy sauce
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  • Stir-fried bamboo shoots & peas with kua kling curry paste (Kua kling taohu tua kiew) (page 143)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: kaeng kua curry paste; textured vegetable protein (TVP); light soy sauce; canned bamboo shoots; peas; kaffir lime leaves; long red chillies
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  • Butternut red curry (Gaeng daeng fuktong) (page 146)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Curry; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: sunflower oil; red curry paste; coconut milk; butternut squash; kaffir lime leaves; palm sugar; light soy sauce; Thai sweet basil; long red chillies
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  • Mixed vegetable green curry (Gaeng kiew wan jay) (page 149)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Curry; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: green curry paste; coconut milk; light soy sauce; palm sugar; Thai aubergines; pea aubergines; canned bamboo shoots; carrots; yard long beans; kaffir lime leaves; Thai sweet basil; red bird's eye chillies
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  • Tofu Panang curry (Gaeng Panang taohu) (page 150)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Curry; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: Panang curry paste; coconut milk; palm sugar; light soy sauce; firm tofu; Thai sweet basil; kaffir lime leaves; red bird's eye chillies
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  • Steamed enoki mushroom in curry mousse (Hor mohk hed khem tong) (page 153)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Curry; Main course; Cooking for 1 or 2; Thai; Vegetarian
    • Ingredients: butternut squash; coconut milk; red curry paste; enoki mushrooms; rice flour; light soy sauce; Thai sweet basil; kaffir lime leaves; white cabbage
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  • Bamboo shoot red curry (Gaeng daeng nor mai) (page 154)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Curry; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: red curry paste; coconut milk; palm sugar; light soy sauce; canned bamboo shoots; firm tofu; kaffir lime leaves; red bird's eye chillies; Thai sweet basil
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  • Tofu massaman curry (Massaman taohu) (page 155)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Curry; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: cardamom pods; cinnamon sticks; whole cloves; whole star anise; massaman curry paste; coconut milk; potatoes; onions; palm sugar; light soy sauce; tamarind paste; soft tofu; dry-roasted peanuts; bay leaves
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  • Mushroom Panang curry (Panang hed) (page 158)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Curry; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: Panang curry paste; coconut milk; palm sugar; light soy sauce; enoki mushrooms; oyster mushrooms; closed-cup mushrooms; lesser galangal; kaffir lime leaves; dry-roasted peanuts
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  • Red curry with pineapple & firm tofu (Gaeng kuar sapparod) (page 160)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Curry; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: red curry paste; fermented bean curd; coconut milk; firm tofu; canned pineapple; light soy sauce; palm sugar; kaffir lime leaves; tamarind paste
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  • Jungle curry (Gaeng paa) (page 161)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Curry; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: vegetable stock; red curry paste; canned bamboo shoots; Thai aubergines; yard long beans; green peppercorns on the vine; firm tofu; lesser galangal; mangetout; light soy sauce
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  • Butter bean Panang curry (Gaeng Panang tua lima) (page 165)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Curry; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: Panang curry paste; coconut milk; palm sugar; light soy sauce; dry-roasted peanuts; lesser galangal; kaffir lime leaves; canned butter beans
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  • Tofu with southern curry paste (Taohu prik gaeng tai) (page 166)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Curry; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: Thai curry paste; firm tofu; canned bamboo shoots; Thai aubergines; pea aubergines; green beans; kaffir lime leaves; Golden Mountain seasoning sauce; long red chillies; holy basil
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  • Mixed vegetable orange curry (Gaeng som pak ruam) (page 168)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Curry; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: vegetable stock; dried red chillies; garlic; shallots; kaffir lime leaves; lesser galangal; yard long beans; broccoli; carrots; white cabbage; courgettes; baby sweetcorn; mangetout; palm sugar; tamarind paste; light soy sauce; fermented yellow soybean paste
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  • Tofu yellow curry (Gaeng gari taohu) (page 173)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Curry; Main course; Thai; Vegetarian; Vegan
    • Ingredients: yellow curry paste; coconut milk; palm sugar; Golden Mountain seasoning sauce; potatoes; firm tofu
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  • Stir-fried flat noodles with lotus root (Sen yai jay) (page 176)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Stir-fries; Pasta, doughs & sauces; Main course; Cooking for 1 or 2; Thai; Vegetarian; Vegan
    • Ingredients: dried lotus root slices; flat rice noodles; dark soy sauce; sweet soy sauce; preserved daikon radishes; butternut squash; shiitake mushrooms; vegetarian oyster sauce; light soy sauce; broccoli; firm tofu; white pepper
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  • Pad Thai (Pad Thai jai) (page 178)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Pasta, doughs & sauces; Stir-fries; Sauces, general; Main course; Cooking for 1 or 2; Thai; Vegetarian
    • Ingredients: broccoli; carrots; courgettes; rice noodles; preserved daikon radishes; fried tofu; bean sprouts; Chinese chives; spring onions; dry-roasted peanuts; red shallots; palm sugar; tamarind paste; dark soy sauce; light soy sauce
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  • Pad Thai egg noodles (Pad Thai sen ba mhee) (page 179)

    from Rosa's Thai Café: The Vegetarian Cookbook Rosa's Thai Café by Saiphin Moore

    • Categories: Pasta, doughs & sauces; Stir-fries; Main course; Cooking for 1 or 2; Thai; Vegetarian
    • Ingredients: firm tofu; preserved daikon radishes; vegetarian oyster sauce; light soy sauce; dark soy sauce; tamarind paste; fermented black beans; fresh egg noodles; white cabbage; bean sprouts; Chinese chives
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Notes about this book

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Notes about Recipes in this book

  • Tofu Panang curry (Gaeng Panang taohu)

    • LFL on June 02, 2021

      4.5 stars Easily the best Thai coconut curry I’ve ever made. We stir-fried veggies as well as tofu before adding the sauce from this (made separately). The results went beyond the typical Thai restaurant curry and this was just stellar. It’s worth it to purchase authentic Thai ingredients if you can. The curry is intensely sweet and salty so be prepared for skyrocketing sugar and sodium. The portions are small and I recommend doubling them. You probably don’t need much more sauce but more of the other stuff (veggies and/or tofu) is essential IMO. There’s a slight undertone of bitterness that I put down to the one change we made. Because we couldn’t find lesser galangal we substituted it with more greater galangal in the curry paste. The author’s website says not to do that, to leave it out instead, so I think the next time we make the curry paste we’ll do that.

  • Glass noodle salad with tofu (Yum woon sen taohu)

    • Livia on December 30, 2021

      U didn't have the golden mountain seasoning sauce so instead used light soy sauce + vegetable bouillon + sugar as suggested here: https://www.thespruceeats.com/golden-mountain-sauce-secret-thai-sauce-3217234 I used 2 nests of noodle as the quantity seemed too little. I increased quantities x4 and it's a nice lunch for 3-4 although I would use less onion and sugar next time

    • jenburkholder on May 26, 2022

      This was good, although likely hampered by our approximations of the proportions (too much celery!!). Used one long red Chile and an Indian green chile, since we didn’t have birds eyes, and that was a good spice level for us. Omitted enoki mushrooms and added edamame.

  • Tofu stewed in Thai gravy (Taohu song krueng)

    • jenburkholder on January 02, 2021

      I liked this with reservations. It needed a bit more seasoning and balance, and the sauce didn’t really tighten. Plus, the instructions are confusing - she has you smash things (i.e. not chop) as though for a broth, but never tells you to strain and keeps adding ingredients, so who knows. We removed the aromatics. It was good though, flavorwise. Still not sure I would repeat.

  • Crispy tofu salad with Thai herbs (Yum taohu krob samoon prai)

    • jenburkholder on June 01, 2021

      This was completely delicious. We added Thai basil - strongly recommended, it was a great addition. Aromatic, tart, sweet, tasted like Southeast Asia in a bowl. Will repeat.

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  • ISBN 10 1784724238
  • ISBN 13 9781784724238
  • Linked ISBNs
  • Published Jul 03 2018
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Mitchell Beazley

Publishers Text


'Damn, Saiphin can cook - the perfect ambassador for this glorious food and country' - Tom Parker Bowles

'One of London's coolest female chefs' - Timeout

Finding strictly vegetarian food in Thailand can be tricky, where fish sauce is the king of the kitchen. This brilliant book adds a wealth of exciting new recipes to your vegetarian repertoire. Featuring authentic dishes such as Tom yum mixed mushrooms, Panang curry with tofu, stir fried aubergine with soybean sauce and Butternut red curry, this brilliant sequel adds an exciting new strand to Rosa's repetoire.

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