Combine all ingredients of the lemak cili padi paste and process it in the food processor. Set aside.
Start by preparing mushroom on a shallow frying pan.
Heat pan on medium-high and add 1 tbsp of extra virgin olive oil.
Once the pan is hot, arrange tofu and mushroom on the pan so each piece gets a touch of the pan.
Turn down the heat to low and season with salt and spice of choice.
Add in light soy sauce or liquid aminos, and cook it a little longer to let it dry out a bit more so it has a crispy texture. Once this is done, set aside.
On a deep pot, add in another 1 tbsp of extra virgin olive oil on medium-high.
Toss in the lemak cili padi paste and stir-fry, breaking the paste up and letting the smell rise up.
Turn down the heat to low-medium and let it cook for about 3-4 mins until it is slightly dry. Let it caramelise and dry up by continuously stirring.
Add in bruised turmeric leaves in to the pot and stir it up.
Add a pinch of salt here if needed before pouring in the coconut milk. Stir to mix.
Toss the cherry tomatoes in, followed by the bok choy. Stir-fry for another 1-2 mins before adding in the plant-based milk.
Let it simmer on low heat for 5-10 minutes.
Once it is done, remove from heat and build your meals by plating it with the tofu and mushroom and brown rice (optional).
Enjoy!