Vegan Traditional Thai Mookata
Experience the vibrant flavors of Southeast Asia with this Vegan Traditional Thai Mookata recipe, a plant-based twist on the beloved Thai barbecue-hot pot hybrid. Perfect for sharing, this dish combines marinated tofu, fresh vegetables like bok choy, shiitake mushrooms, and baby corn, and aromatic broth infused with lemongrass, kaffir lime leaves, and Thai basil. The interactive cooking method features a sizzling tabletop grill and a flavorful hot pot, allowing you to cook and enjoy your ingredients simultaneously. Topped with rice vermicelli noodles and a zesty splash of lime juice, this recipe offers a wholesome, satisfying meal and a unique dining experience. Whether you're hosting a dinner party or simply craving Thai-inspired comfort food, this vegan Mookata marries traditional techniques with plant-based creativity for a feast worth savoring.
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Recipe Information
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
Instructions
Press the tofu to remove excess moisture. Slice it into small cubes or strips for grilling.
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.
Add the tofu pieces to the marinade, toss to coat, and let it sit for at least 15 minutes.
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.
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.
Boil water in a separate pot, and cook the rice vermicelli noodles according to package instructions. Rinse in cold water and set aside.
Heat your Mookata grill (or tabletop grill and hot pot setup) and brush it with a little sesame oil to prevent sticking.
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.
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.
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
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7573 mg | 329% | |
| Total Carbohydrate | 338.2 g | 123% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 80.2 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 3247 mg | 250% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 5440 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
