Recipes

Taohu Satay

Taohu Satay

Tofu Satay
Addictive and easy tomake, these tofu satays are perfect for any gathering or for grilling weather.Make sure your curry paste does not contain shrimp for this recipe. Also makesure to use firm tofu in water so the tofu does not fall apart. You can makethese ahead of time and hold them in the fridge before cooking for up to aweek.
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Ingredients

MAKES: 10–12 SKEWERS

  • 2 tsp 14 g red curry paste (check that it’s shrimp-free)
  • 1 tbsp 6 g curry powder
  • ½ tbsp 5 g ground black pepper
  • 1 tbsp 15 g kosher salt
  • 1 tbsp 15 g white sugar
  • 1 tsp garlic powder or more to taste
  • ½ cup 120 ml full-fat coconut milk
  • 2 lb 907 g firm tofu in water
  • 10 –15 6-inch [15-cm] bamboo skewers, soaked
  • Canola or other high-temperature cooking oil or pan spray
  • Vegan Peanut Sauce for serving

Instructions

  • To make the marinade, combine the curry paste, curry powder, pepper, salt, sugar, garlic powder and coconut milk in a medium-sized bowl.
  • Remove the tofu blocks from their packages, drain well and set on paper towels for 5 to 10 minutes to dry out.
  • Slice the blocks into 1½-inch (4-cm)–wide bricks, then into 1½-inch (4-cm) squares and then into ¼-inch (6-mm)-thick slices.
  • Add the pieces to the marinade and massage to coat them evenly.
  • Thread the tofu tiles onto the bamboo skewers, leaving 2 inches (5 cm) at the bottom of each skewer.
  • You can cook the skewers immediately or marinate them overnight for better flavor and texture.
  • Heat a grill or griddle to high and preheat for at least 5 minutes.
  • Rub a little oil on the grill or spray with pan spray.
  • Grill the tofu for 2 to 3 minutes on the first side or until you get nice grill marks.
  • Flip and cook for another 2 to 3 minutes, or until marked and heated through.
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Course; Meat substitutes
Cuisine; Thailand
Diets; Vegan

Pad Khana

Pad Khana

Stir-Fried Chinese Broccoli
This is a classic street food dish traditionally eaten over jasmine rice with meat and a fried egg, but for a plant-based version, the Chinese broccoli shines all on its own. It’s the perfect combination of healthy and rich, balanced flavors. You can ramp up the heat with more chilies. Substitute American broccoli crowns if you can’t find Chinese broccoli.
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Ingredients

MAKES: 2 SERVINGS

  • 1 lb 454 g Chinese broccoli, leaves cut into 2-inch (5-cm) pieces and stems sliced on the bias 1 inch (3 cm) long by ½ inch (13 mm) wide
  • ½ cup 120 ml water
  • 1 tbsp 15 ml canola or other high-temperature cooking oil
  • 2 large cloves garlic chopped
  • 1 –2 Thai bird chilies cut into thin slices
  • ¼ cup 9 g dried Thai chilies or chilies de arbol
  • 2 tbsp 30 ml vegetarian oyster sauce
  • 2 tsp 10 ml Thai soybean sauce
  • 1 tsp white sugar
  • Dash of white pepper to taste
  • Cooked jasmine rice for serving

Instructions

  • Place the trimmed and cut Chinese broccoli into a large glass bowl, pour in the water and seal it tightly with plastic wrap.
  • Microwave on high for 90 seconds.
  • Remove the plastic wrap, drain and set aside.
  • Heat a medium skillet over high heat for about 1 minute.
  • Swirl in the oil and wait until you see wisps of white smoke.
  • BEWARE of spicy smoke in the next step.
  • Stir in the garlic, fresh chilies and dried chilies and sauté until fragrant, about 20 seconds.
  • Stir in the Chinese broccoli and stir-fry for about 30 seconds, until the edges get smoky and crispy and the broccoli cooks through.
  • Add the oyster sauce, soybean sauce and sugar and stir-fry for about 30 seconds, until the ingredients are well combined and well coated in the sauce.
  • Taste and adjust any of the seasonings if you’d like.
  • Stir in a dash of white pepper and serve hot over rice.
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Course; Meat substitutes
Cuisine; Thailand
Diets; Vegetarian

Taohu Lap

Taohu Lap

Vegan Tofu Larb
For this dish, it’s important to use medium tofu in water. Medium tofu crumbles perfectly and mimics ground meat. If you find the tofu is a little too soft, you can press out excess moisture in a colander. Prelubricating the tofu with a little bit of oil also keeps it from sticking to the pan. Larb is a spicy acidic salad from the northeast of Thailand usually made with ground meat. It’s great alone or as a protein side with crunchy cold vegetables.
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Ingredients

MAKES: 4–6 SERVINGS

  • 1½ lb 680 g medium tofu in water, drained
  • 1 tbsp 15 ml tamarind concentrate
  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 3 cloves garlic minced
  • 1 large shallot thinly sliced
  • ¼ cup 60 ml vegetarian fish sauce or Thai soybean sauce
  • ½ cup 120 ml fresh lime juice
  • ½ cup 110 g palm sugar or brown sugar
  • 1 –2 tsp Thai chili powder
  • ½ cup 46 g mint leaves
  • ½ red onion thinly sliced
  • ¼ cup 55 g roasted rice powder (see Pro Tip)
  • 3 –4 scallions chopped
  • Carrot sticks 4–5 inches (10–13 cm) long, for serving
  • Long beans or other green beans 4–5 inches (10–13 cm) long, for serving
  • Lettuce leaves in 4–5-inch (10–13-cm) pieces, for serving
  • Green cabbage in 4–5-inch (10–13-cm) pieces, for serving

Instructions

  • Prepare the tofu by slicing it into ¼-inch (6-mm) tiles, then cut the tiles into ¼-inch (6-mm) slices, then finally cut the slices into a fine dice.
  • Place the diced tofu in a medium-sized bowl.
  • Stir the tamarind concentrate into the diced tofu and let it stand for 15 minutes.
  • Heat a medium-sized pan over high heat and swirl in the oil.
  • When you see the first wisps of white smoke, add the garlic and shallot and sauté for about 1 minute, until the shallot is translucent and the garlic is fragrant.
  • Fold in the tofu and stir-fry until heated through, about 2 minutes.
  • If any liquid is released, either drain it from the pan or continue cooking to reduce it so it does not dilute the seasonings.
  • Turn off the heat, then stir in the vegetarian fish sauce, lime juice, sugar and chili powder and mix well.
  • Adjust the flavors as necessary to your taste.
  • Fold in the mint, red onion, roasted rice powder and scallions until well combined.
  • Serve with carrot sticks, long beans, lettuce and cabbage.
  • Pro Tip: Roasted rice powder is a fun condiment.
  • It adds a quintessential nutty, smoky crunch to larb as well as other dishes.
  • It also soaks up the dressing and binds it to the dish, upping the flavor.
  • Look for it at an Asian market, or make it at home.
  • This homemade version makes ½ cup (90 g).
  • Place ½ cup (90 g) dry Thai sticky rice in a medium dry pan over medium-high heat.
  • When the pan starts to heat up and you smell the rice toasting, stir or pan-flip the rice every 20 seconds.
  • If the rice seems like it’s browning too fast, reduce the heat to low.
  • Cook for 5 to 10 minutes, until the rice is golden brown.
  • Remove the pan from the heat and allow the rice to cool.
  • Transfer the cooled rice to a spice grinder and pulse until it’s sandy in texture.
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Course; Meat substitutes
Cuisine; Thailand
Diets; Vegan

Khao Pad Jay

Khao Pad Jay

Thai Vegan Fried Rice / This is a plant-based version of a street-style Thai fried rice. Leftover cold rice is the better rice for this recipe because you don’t have the non-stick assistance of using eggs. You might have to bump up the oil a little bit to keep the rice from sticking to the pan.
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Ingredients

MAKES: 4 SERVINGS

  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 5 oz 142 g savory baked tofu, medium dice
  • 2 stalks Chinese broccoli leaves torn into large pieces and stalks sliced thin
  • 2 large cloves garlic minced
  • ¼ medium brown onion sliced
  • 3 cups 480 g cooked and chilled Thai jasmine rice
  • 1 tsp white sugar
  • Kosher salt
  • 1½ tbsp 25 ml vegetarian fish sauce or Thai soybean sauce
  • 1 medium Roma tomato cut into 6 pieces lengthwise
  • ½ tsp white pepper
  • 2 scallions sliced thin

Instructions

  • Heat a heavy 9- to 11-inch (23- to 28-cm) pan over high heat for about 1 minute to preheat.
  • Swirl in the oil, making sure it evenly coats the whole pan.
  • When you see a wisp of white smoke, stir in the tofu and stir-fry for about 1 minute, until warmed through.
  • Clear some space in the pan by moving the tofu to the side.
  • Stir in the Chinese broccoli, garlic and onion and cook for about 30 seconds, until the broccoli leaves wilt and the onion starts to soften.
  • Add the rice and gently smash it flat into the pan without breaking the grains.
  • Continue to fold and smash for about a minute until the rice clumps loosen, combine with the rest of the ingredients and warm up.
  • Sprinkle in the sugar, salt and vegetarian fish sauce or Thai soybean sauce.
  • Keep doing the circular smash and fold motion until all the seasonings are evenly distributed and the rice is hot and toasty, 1 to 2 minutes.
  • Toss in the tomato pieces, white pepper and scallions and stir to incorporate and heat for another minute.
  • Enjoy!

Notes & Wine Advice

Pro Tip:

Cold day-old rice from the fridge works best. Spray down the cold rice with some pan spray; that will keep the rice from sticking to the pan without having to use too much oil.
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Course; Rice
Cuisine; Thailand

Pad Kee Mow Jay

Pad Kee Mow Jay

Vegan Drunken Noodles
When I was cooking in Las Vegas, the owner of the hotel became plant-based and asked every restaurant to create vegan versions of their most popular dishes, which for me was drunken noodles. It was a really nice push to try to make a plant-based version of such an iconic dish. The key here is finding a vegetarian oyster-flavored sauce for its flavor balance and thickness
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Ingredients

MAKES: 2 SERVINGS

Sauce

  • 5 tbsp 75 ml Chinese sweet soy sauce
  • 3 tbsp 45 ml vegetarian oyster sauce
  • 3 tbsp 45 ml vegetarian fish sauce or Thai soybean sauce
  • 2 tbsp 30 g white sugar
  • 2 tsp 10 ml vegan sriracha
  • 2 tsp 10 g minced garlic
  • 6 –8 Thai basil leaves cut chiffonade

Drunken Noodles

  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 2 –3 cloves garlic minced
  • 1 –2 serrano chilies sliced thin
  • 5 oz 145 g extra-firm tofu in water, drained and sliced into 1-inch (3-cm) cubes
  • ½ medium white onion sliced
  • 3 –4 cups 360–480 g fresh rice noodles (store-bought or homemade from here), separated
  • ½ cup 100 g grape tomatoes, halved
  • 1 cup 24 g Thai basil leaves, loosely packed

Instructions

  • Combine the sauce ingredients in a small bowl, whisking well to dissolve the sugar, then set it aside.
  • Heat the oil over medium-high heat in a medium-sized sauté pan.
  • At the first wisp of white smoke, add the garlic and serrano chilies and sauté until the garlic is light brown.
  • Stir in the diced tofu and onion slices, folding constantly until the tofu starts to brown, 1 to 2 minutes.
  • Add the fresh rice noodles and sauté until the noodles are soft and slightly browned on the edges, about 2 minutes.
  • Add the sauce, tomatoes and basil.
  • Toss them together to combine for 3 to 5 minutes.
  • Make sure the noodles completely absorb the sauce.
  • Divide between two plates and serve hot.
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Course; Noodles
Cuisine; Thailand
Diets; Vegan

Pad Thai Jay

Pad Thai Jay

Vegan Pad Thai Four years ago, my plant-based friends always gave me a hard time because I had never published a vegan Pad Thai recipe. I would sit in the kitchen and doctor a recipe for my plant-based guests, and at last I’ve thoughtfully tested it and put it on paper. I’m glad and honored to finally share this recipe here with you.
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Ingredients

MAKES: 4 SERVINGS

Noodles

  • 8 oz 227 g dry Pad Thai noodles (dry Chantaboon rice stick)

Sauce

  • 3 tbsp 45 ml vegetarian fish sauce or Thai soybean sauce
  • 1 tbsp 15 ml tamarind concentrate
  • 1 tbsp 15 ml fresh lime juice
  • 2 tsp 10 ml unseasoned rice vinegar
  • ¼ cup 55 g palm sugar, brown sugar or white sugar
  • ¼ cup 60 ml water

Pad Thai

  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 3 cloves garlic roughly chopped
  • ½ cup 125 g diced savory baked tofu
  • 1½ tbsp 15 g packaged minced sweet pickled turnip
  • 2 tbsp 14 g paprika (optional)
  • 3 –4 scallions cut into 2-inch (5-cm) pieces on the bias
  • ¼ cup 30 g chopped dry-roasted peanuts, divided
  • 1 cup 125 g bean sprouts

Instructions

  • Soak the dry noodles in a large bowl of warm (90°F [32°C]) water for about 1 hour.
  • The noodles will start to absorb water, loosen up and be ready for the pan.
  • After they’ve soaked, drain and set aside.
  • If using fresh noodles, you can just open the package and add them to the pan at the appropriate time.
  • To make the sauce, combine the vegetarian fish sauce or Thai soybean sauce, tamarind concentrate, lime juice, unseasoned rice vinegar, palm sugar and water in a small bowl.
  • Stir well until the sugar dissolves.
  • Set aside.
  • Heat a skillet or wok over high heat for about 1 minute until the pan gets hot.
  • Add the oil and swirl to coat the pan completely.
  • When the pan just starts to smoke, add the garlic and stir for about 5 seconds.
  • Add the tofu and pickled turnip and stir-fry until they begin to get fragrant, about 1 minute.
  • Add the drained noodles and cook for 2 to 3 minutes, until soft.
  • Add the sauce mixture and paprika, if using, and fold everything together until the paprika evenly colors the noodles and all the liquid is absorbed, about 2 minutes.
  • Place the scallions in the center of the noodles, and then spoon some noodles over the scallions to cover and let them steam for 30 seconds.
  • Stir in 3 tablespoons (23 g) of the peanuts.
  • Transfer to a serving plate and garnish with the bean sprouts and remaining peanuts.
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Course; Noodles
Cuisine; Thailand
Diets; Vegetarian

Gang Leung Jay

Gang Leung Jay

Vegan Yellow Curry
Most yellow curries don’t contain shrimp paste as other types do. But read your labels closely to make sure shrimp paste isn’t included. You can use this recipe and substitute your favorite kind of curry paste—or even combinations of different curry pastes—and other types of vegetables and proteins. Vegetarian fish sauce is going to give you a better flavor than regular soy sauce here. It’s worth trying to find it online or in an Asian market.
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Equipment

  • medium saucepan

Ingredients

MAKES: 4 SERVINGS

  • 2 13-oz [384-ml] cans full-fat coconut milk, with 3 tbsp (45 ml) of the cream separated out
  • 2 –3 tbsp 32–48 g vegetarian yellow curry paste
  • 2 kaffir lime leaves cut into a fine chiffonade
  • ½ cup 60 g thinly sliced brown onion
  • ½ cup 20 g roughly chopped Thai sweet basil (whole, including stems)
  • 1 lb 454 g firm tofu, sliced into ¼-inch (6-mm)–thick tiles
  • 1 cup 260 g canned sliced bamboo shoots
  • ½ cup 95 g sliced red bell pepper
  • 2 tsp 10 ml vegetarian fish sauce
  • ½ tsp kosher salt
  • 1 tsp tamarind concentrate
  • 1 tsp palm sugar or brown sugar
  • Cooked jasmine rice for serving (optional)

Instructions

  • In a medium saucepan, warm the 3 tablespoons (45 ml) of thick coconut cream over high heat for about 1 minute.
  • When the cream starts to sizzle, stir the curry paste into the cream as if you were building a roux.
  • Add the lime leaves.
  • Stir-fry the paste for about 1 minute, until the paste starts to thicken, dry out and become fragrant.
  • If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving.
  • Cook the paste until it has the consistency of peanut butter.
  • Stir in the onion, basil and remaining coconut milk.
  • Heat until you reach a full rolling boil.
  • Allow the curry to boil for 10 to 15 minutes, or until it reduces by about one-quarter and coats the back of a wooden spoon.
  • Reduce the heat to a simmer.
  • Add the tofu, bamboo shoots, red bell pepper, vegetarian fish sauce, salt, tamarind concentrate and palm sugar.
  • Let this simmer for about 5 more minutes or until the vegetables are cooked.
  • Serve hot over cooked rice.
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Course; Curry
Cuisine; Thailand
Diets; Vegetarian

Tom Kha Jay

Tom Kha Jay

Vegan Coconut Galanga Soup
Making Thai soups plantbased is easy. A lot of people look down on instant vegetable bases andconcentrates, but they are packed with umami and flavor. They all vary slightlyin salt level so you might need to dial in your amounts either to back down thesaltiness or to ramp up the amount of the base to get more savory andsaltiness.
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Ingredients

MAKES: 4 SERVINGS, ABOUT 2 CUPS (480 ML) EACH

  • 8 cups 1.9 L cold water
  • 3 oz 85 g vegetable base paste like Knorr or Minor’s
  • 3 –5 thin slices galanga
  • 1 stalk lemongrass tough outer leaves discarded, sliced thinly on the bias
  • 2 kaffir lime leaves folded in half and twisted
  • 1 –3 fresh Thai chilies split
  • 6 oz 170 g medium firmness tofu in water, drained and cut into 1-inch (3-cm) cubes
  • 1 15-oz [425-g] can straw mushrooms, drained
  • 1 cup 90 g chopped cabbage
  • 1 cup 240 ml full-fat coconut milk
  • 1½ tbsp 22 ml white vinegar
  • 1 tbsp 15 ml fresh lime juice
  • 1½ tsp 7 g kosher salt
  • 1½ tbsp 23 g white sugar
  • Cilantro leaves for garnish

Instructions

  • Pour the water into a 4-quart (3.
  • 8-L) pot over high heat.
  • Bring the water to a boil and whisk in the vegetable base until it is completely dissolved.
  • Reduce the heat to a simmer and place the pieces of galanga, lemongrass, lime leaves and chilies into the pot.
  • Simmer for 30 minutes to make the stock.
  • To finish the soup, stir in the tofu, mushrooms and cabbage and cook until the cabbage softens, about 2 minutes.
  • Stir in the coconut milk, vinegar, lime juice, salt and sugar.
  • Continue stirring until the sugar is dissolved.
  • Taste and adjust any of the flavors if you’d like, then garnish with the cilantro leaves and serve.
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Course; Soup
Cuisine; Thailand
Diets; Vegetarian

Pad See Ew Jay

Pad See Ew Jay

Vegan PadSee Ew
Traditional Thai monksare plant-based eaters, so vegan dishes are nothing new to Thai food. The lackof eggs in this version of pad see ew will make the pan a little sticky, so getyour pan very hot and keep the food moving. Don’t be scared to scrape bits offthe pan as the tofu and noodles are browning so they don’t burn.
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Ingredients

MAKES: 4 SERVINGS

  • 3 tbsp 45 ml Chinese sweet soy sauce
  • 1 tbsp 15 ml vegetarian oyster sauce
  • 3 tbsp 45 ml vegetarian fish sauce or Thai soybean sauce
  • 1 tbsp 15 g white sugar
  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 4 oz 112 g firm, unseasoned vacuum-packed tofu, sliced thin
  • 2 cloves garlic minced
  • 1½ cups 150 g broccoli florets
  • 4 cups 480 g fresh rice noodles (store-bought or homemade from here)
  • ½ tsp white pepper

Instructions

  • Combine the Chinese sweet soy sauce, vegetarian oyster sauce, vegetarian fish sauce and sugar in a small bowl, mixing well to dissolve the sugar.
  • Set aside.
  • Heat the oil over high heat in a large skillet for about 1 minute.
  • When you see the first wisps of white smoke, add the tofu and garlic and sauté for about 1 minute, or until the exterior of the tofu is lightly browned on the edges.
  • Make sure to scrape any bits off the pan before they burn.
  • Add the broccoli and noodles, tossing them constantly until the edges of the noodles begin to brown and the broccoli starts to turn dark green, 1 to 2 minutes.
  • Add the sauce and stir constantly to combine for about 3 minutes, until the noodles soak up the sauce and start to crisp slightly on the edges.
  • Sprinkle with white pepper and serve immediately.
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Course; Meat substitutes
Cuisine; Thailand
Diets; Vegetarian

Krapow Taohu

Krapow Taohu

SpicyBasil Tofu Stir-Fry
This is one of the mostpopular Thai street foods. You can play around with the types of tofu toachieve different textures. Firm tofu packed in water, cut into a small dice,will give you a ground meat experience, while vacuum-packed tofu, thinlysliced, will eat more like sliced meat. Vegetarian oyster sauce exists only inthe Chinese style, so don’t be frustrated if you can’t find Thai vegetarianoyster sauce. Also, don’t be scared to substitute with Italian basil here ifyou can’t find Thai basil.
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Ingredients

MAKES: 4 SERVINGS

  • 2 tbsp 30 ml sweet soy sauce
  • 2 tbsp 30 ml vegetarian oyster sauce
  • 3 tbsp 45 ml Thai soybean sauce
  • 1 tbsp 15 ml vegan Thai sriracha
  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 3 cloves garlic minced
  • 1 –3 fresh serrano or Thai chilies sliced
  • 1 lb 454 g vacuum-packed tofu, cut into large dice
  • 1 medium onion sliced
  • 1 small red bell pepper sliced
  • 1½ cups 9 g Thai basil leaves, stripped from the stem
  • ½ tsp white pepper

Instructions

  • To make the sauce, combine the sweet soy sauce, vegetarian oyster sauce, soybean sauce, and sriracha in a small bowl and set aside.
  • Heat a wok or large skillet over high heat and add the oil.
  • When you see the first wisp of white smoke, add the garlic, chilies and tofu.
  • Cook until the garlic starts to brown, about 30 seconds.
  • Stir in the onion and bell pepper and stir-fry for about 1 minute.
  • Add the reserved sauce to the wok and combine the ingredients thoroughly for about 1 minute.
  • Add the Thai basil leaves and cook until the tofu is thoroughly cooked and the onion is slightly tender.
  • Finish with the white pepper and serve.
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Course; Meat substitutes
Cuisine; Thailand
Diets; Vegetarian