25min 4 ppl
Vegan Khao Kluk with Fermented Soybean
22 minutes
4 people
Medium31–60 min or 7–12 steps
22 min · 7 steps
Medium: 31–60 min or 7–12 steps
440 kcalper person
Protein 14g
Carbs 64g
Fats 13g
About this dish
A fully plant-based fermented soybean fried rice, sticky caramelised tofu and crispy shallots standing in for the usual shrimp paste and dried shrimp, served with a tart mango salad.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic cloves4
- Shallotsthinly sliced, divided3
- Green mangopeeled and shredded1
- Bird's Eye Chilliesthinly sliced3
- Limescut into wedges2
- Cucumbersliced1
Plant Proteins
- Firm tofucut into 2cm cubes200 g
Dried Goods
- Jasmine ricecooked and cooled400 g
- Palm sugargrated20 g
- Crispy fried shallotsto serve15 g
Oils & Condiments
- Fermented soybean paste2 tbsp
- Dark soy sauce1 tbsp
- Vegetable Oildivided3 tbsp
- Light soy sauce1 tbsp
Utensils
- Mortar and pestle
- Wok
- Frying pan
- Chopping board
- Sharp knife
Method
1
Heat 1 tablespoon of the vegetable oil in a small frying pan and fry the tofu cubes for 5 minutes, turning occasionally, until golden.
Approx. 5 minutes
2
Add the palm sugar and dark soy sauce to the tofu and toss for 2 minutes until sticky and caramelised, then set aside.
Approx. 2 minutes
3
Using a mortar and pestle, pound the fermented soybean paste with the garlic and half the shallots to a paste.
Approx. 3 minutes
4
Heat the remaining oil in a wok over medium-high heat and fry the paste for 2 minutes until fragrant.
Approx. 2 minutes
5
Add the cooked rice and light soy sauce and stir-fry for 5 minutes until every grain is coated and heated through.
Approx. 5 minutes
6
Divide the rice between four plates and top with the sticky tofu, remaining shallots, chillies and crispy fried shallots.
Approx. 3 minutes
7
Serve with the shredded green mango, cucumber and lime wedges on the side.
Approx. 2 minutes
