Vegan Traditional Thai Mookata
Experience the vibrant flavors of Thailand with this Vegan Traditional Thai Mookata—a plant-based take on the beloved communal hotpot and grill tradition. Featuring marinated extra-firm tofu, a medley of fresh vegetables like shiitake mushrooms, bok choy, and baby corn, and fragrant coconut milk-infused broth with kaffir lime leaves and lemongrass, this recipe delivers authentic Thai aromas and bold flavors. The unique Mookata setup allows you to simultaneously grill tofu and veggies while simmering noodles and fresh herbs in the rich, savory broth, creating a delightful balance of textures and tastes. Perfect for a fun and interactive dining experience, this vegan Mookata is ideal for sharing with friends and family. Packed with healthy, vibrant ingredients and a touch of spice, it’s a comforting yet exciting dish that brings the essence of Thai street food to your table!
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Ingredients
- 400 grams Extra firm tofu
- 4 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 4 cloves Garlic, minced
- 2 tablespoons Palm sugar (or brown sugar)
- 2 tablespoons Thai chili paste (vegan)
- 150 grams Shiitake mushrooms
- 120 grams Baby corn
- 200 grams Bok choy
- 100 grams Carrots, sliced
- 200 grams Rice vermicelli noodles
- 1 liter Vegetable broth
- 200 ml Coconut milk
- 2 stalks Lemongrass stalks, bruised
- 5 leaves Kaffir lime leaves
- 10 grams Fresh Thai basil
- 2 tablespoons Lime juice
- 2 tablespoons Vegan fish sauce (or tamari)
- 100 grams Bean sprouts
- 20 grams Spring onions, chopped
Directions
Step 1
Press the tofu to remove excess moisture. Slice it into small cubes or strips for grilling.
Step 2
In a bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 minced garlic cloves, 1 tablespoon of palm sugar, and 1 tablespoon of vegan Thai chili paste to create a marinade.
Step 3
Add the tofu pieces to the marinade, toss to coat, and let it sit for at least 15 minutes.
Step 4
Meanwhile, prepare the vegetable broth by heating it in a pot. Add the coconut milk, bruised lemongrass stalks, kaffir lime leaves, 1 tablespoon of palm sugar, and 2 tablespoons of vegan fish sauce. Simmer for 10 minutes to infuse the flavors.
Step 5
Prepare the vegetables by washing and slicing the mushrooms, bok choy, baby corn, and carrots. Lay them out alongside the marinated tofu and other raw ingredients.
Step 6
Boil water in a separate pot, and cook the rice vermicelli noodles according to package instructions. Rinse in cold water and set aside.
Step 7
Heat your Mookata grill (or tabletop grill and hot pot setup) and brush it with a little sesame oil to prevent sticking.
Step 8
Once the grill is hot, place the marinated tofu and other vegetables on the grill section to cook. As they cook, ladle a portion of the hot infused broth from the pot into the hot pot section of the Mookata.
Step 9
Add some of the cooked noodles, sliced vegetables, bean sprouts, spring onions, and Thai basil into the hot pot and let them simmer in the broth for a few minutes.
Step 10
Serve the grilled tofu, vegetables, and broth together. Garnish each serving with additional lime juice and Thai basil for added flavor. Enjoy the vegan Thai Mookata experience!
Nutrition Facts
| Serving size | (2752.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2445.4 |
| Total Fat 77.6g | 0% |
| Saturated Fat 12.0g | 0% |
| Polyunsaturated Fat 14.9g | |
| Cholesterol 0mg | 0% |
| Sodium 7573.3mg | 0% |
| Total Carbohydrate 338.2g | 0% |
| Dietary Fiber 40.1g | 0% |
| Total Sugars 80.2g | |
| Protein 118.3g | 0% |
| Vitamin D 27IU | 0% |
| Calcium 3246.8mg | 0% |
| Iron 26.4mg | 0% |
| Potassium 5440.3mg | 0% |
Source of Calories