Craving the umami punch of Thai fish sauce but committed to a vegan lifestyle? Don't despair! This recipe delivers the authentic, savory depth you love without any fish products. Forget bland substitutes – we're crafting a complex, nuanced flavor profile using readily available ingredients that will elevate your vegan Thai cooking to a whole new level. This vibrant, versatile sauce is perfect for everything from stir-fries and noodle dishes to dipping sauces and marinades. It's surprisingly easy to make, requiring minimal time and effort for maximum deliciousness.
We've carefully developed this recipe to capture the essence of traditional Thai fish sauce, balancing salty, sweet, and subtly tangy notes. Get ready to unlock a world of flavorful vegan possibilities in your kitchen! Ready to embark on this culinary journey? Let's dive into the simple step-by-step process below.
Tools Needed
- Pan
- Knife
- Cutting board
Ingredients
- Cassava (bean curd)
- Tofu: 1 piece
- Chili: a little (adjust to taste)
- Sun-dried Cucumber
- Processed Papaya
- Palm Sugar
- Rice Bran
- Pineapple: 100g
- Duck-billed Papaya (or green papaya): 800g
- Salt: 1 tablespoon + a little extra
- Water: 1 liter
- Vegetarian Seasoning: 1/2 teaspoon
- Lemon (optional)
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Tofu
- Slice cucumbers (about 200g), removing seeds. Mix 1 tablespoon of salt into 1 liter of water. Soak papaya and cucumber in the salted water for 1 hour.
- Wash the soaked papaya 4-5 times, squeeze gently, and dry in the sun for 1-2 hours until shriveled.
- Cut tofu into thin slices, fry until golden brown, and then cut into small strips.
Step 2. Prepare the Sweet Cassava and Pineapple Base
- Fry 100g of pineapple and 100g of cassava until golden brown. Let cool, then slice into similarly sized pieces.
- Mix sliced cassava and pineapple with 1 tablespoon of sugar (adjust based on pineapple sweetness). Let sit for 1 hour to dissolve sugar.
- Simmer the cassava and pineapple mixture until golden and fragrant.
Step 3. Make the Flavorful Sauce
- In a pan, combine 2 tablespoons of water, 20g of sugar, 1/3 teaspoon of salt, and 1/2 teaspoon of vegetarian seasoning. Cook until slightly thickened and cool.
Step 4. Assemble and Serve the Vegan Thai Fish Sauce
- Combine the cooled sugar mixture, chili strips, tofu strips, dried papaya, and sun-dried cucumber. Mix gently.
- Add the prepared rice bran (toasted until golden brown) to the mixture and mix well. Let it sit for 30 minutes before serving.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Use duck-billed papaya for a more colorful and delicious sauce.
- Adjust the amount of sugar based on the sweetness of the pineapple.
- Adding lemon juice before serving enhances the flavor.
Nutrition
- Calories: approximately 400-500
- Fat: 15-20g
- Carbs: 60-70g
- Protein: 5-7g
FAQs
1. Can I store leftover vegan fish sauce?
Yes! Store it in an airtight container in the refrigerator for up to 2 weeks. The flavor might deepen slightly over time.
2. What can I use this vegan fish sauce for?
It's incredibly versatile! Use it in stir-fries, noodle dishes, marinades, dipping sauces, soups, and anywhere you'd typically use regular fish sauce.
With this quick and easy recipe, you can now enjoy the authentic taste of Thai food without compromising your vegan lifestyle. This versatile sauce will become a staple in your kitchen, adding depth and complexity to countless dishes. So go ahead, try it out, and elevate your vegan Thai cooking to new heights!