Thai Mash

Kitchen Tested
  • Yield 24 servings

A perfect rub for tofu steaks, tempeh or seitan.

This “mash” can be used to spice up hot broth a few minutes before serving for a fragrant soup.


5 stalks lemongrass, outer leaves removed
6 garlic cloves, peeled
1 (2-inch) piece of ginger root, peeled
12 basil leaves
3 serrano peppers, seeded
1/2 cup peanut or canola oil


  1. Puree all ingredients until smooth in a food processor fitted with the metal blade or blender. Store covered in the refrigerator for up to a month. Makes 1 1/2 cups.



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