Miang Kham is a traditional Thai snack / meal that uses fresh ingredients folded into a betel leaf. It's a vegan finger food that's delicious to enjoy and fun to share! It perfectly combines fresh ginger, nuts, coconut shreds, tofu, chili, onion, lime, and a slightly sweet sauce into one bite size burst of flavor. I've created my own, vegan rendition of this authentic dish! Let me know what you think!...
Vegan I Gluten Free
Serves: 2 - 4
Time: 30 minutes
Betel leaves (alternatively can use any leafy green available to you)
2 shallot, chopped
1/2 cup roasted peanuts
1/2 cup roasted coconut flakes
2 limes, chopped small (peel on is ok)
4 inch piece ginger, chopped
3 chili, chopped (optional)
Marinated Tofu
12 -16 ounces firm tofu, cubed
1 tbsp. tamari sauce
2 tsp. honey or maple syrup
2 tsp. ginger, grated
1 clove garlic, minced
Sauce
1 stalk lemongrass*, chopped
2 tbsp coconut flakes
1 shallot, chopped
2 inch piece galangal, chopped
2 inch piece ginger, chopped
1/4 cup coconut sugar
1 tbsp. honey
1 tbsp. Tamari sauce
1/4 cup water
2 tbsp. peanuts, crushed
*The whiteish part of the stalk ( 4 - 6 inches from the end).
Preheat your oven to 190C / 375F. Line a baking tray with a silicone mat or parchment paper.
To make the tofu - cut your tofu into small cubes and place in a shallow dish or Tupperware.. Mix the marinade ingredients together in a small bowl. Pour the marinade over the tofu and gently stir to evenly coat. Let rest 15+ minutes.
Spread your tofu cubes out on your prepared baking tray. Bake for 20 - 25 minutes, until golden brown and puffy. Set aside.
To make the toppings - Wash and drain your leaves. Chop your fresh toppings very small and place into individual bowls. Set aside.
To make the sauce - add all your ingredients to a food processor or blender. Mix on medium-high until smooth. Taste and adjust to your liking.
To assemble the dish -Serve your leaves with the toppings on the side. Make your bites of bliss as you eat. Fold your betel leaf and add a little bit of each of the toppings.
Enjoy!
Best served fresh or store toppings separately 1 -2 days in the fridge.
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