Khao Man Tau Hu (tofu), my vegan version of a well-known dish in Thailand. I cooked the tofu briefly in water, seasoned with soy sauce and onion powder. Served it with rice cooked in veggie broth. Seasoned to individual taste with a sauce made of ginger, chilis, garlic, bean paste(I used miso), fresh squeezed lime juice and soy sauce.
Ingredients
For cooking the rice
- 1 cup jasmine rice
- 1 tbsp olive oil
- 2 garlic cloves, smashed
- 2 ginger slices, sliced thin
- pinch of salt
- 2 cups, veggie broth
For cooking the tofu
- 1/2 block firm tofu, slice thin
- 1/2 tsp, onion powder
- 2 cloves garlic, smashed
- 1/2 tsp soy sauce
For cooking seasoning sauce
- 1-2 chilis, sliced thin or smashed with mortar and pestle
- 2 cloves garlic, minced or smashed with mortar and pestle
- 1/2 tsp miso (fermented bean paste)
- 1/2 tsp onion powder
- 1 tsp soy sauce
- 1 tsp ginger, minced
- 1 tsp fresh squeezed lime juice
Preparation
To cook the rice
- Wash and rinse the rice. In a pan add olive oil, turn heat on to medium. When oil is hot, add garlic, ginger and rice, stir and mix well. Cook until the fragrance rises and remove from heat.
- In a pot bring veggie stock to a boil, add the cooked rice. Mix rice well with broth and cook until it boils again. Turn heat down low and cover. Cook until the broth is absorbed, that is, the rice is cooked.
To cook the tofu
- In a shallow pan, bring 1/2 cup water to boil. Add tofu slices, garlic and onion powder, soy sauce.
- Simmer 5 to 7 minutes. Turn heat off and remove tofu slices to a plate.
To prepare seasoning sauce
- In a mixing bowl add soy sauce, lime juice, chilis, garlic, onion powder, ginger and miso.
- Mix ingredients well. You can also use sweet pepper instead of chilis if you like the sauce milder. I also like to add 1/2 cup of veggie broth to the sauce — makes my seasoning a bit saucy.
To serve
Serve rice with tofu pieces. Add sauce according to individual taste. A plate of fresh veggies goes well as an accompaniment.
Enjoy!
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