Steamed fish custard, or hor mok, is a super yummy dish that I miss a lot from Thailand. It is a little bit fancy and completely well worth the time and construction. Tofu is a perfect substitute for fish in this vegan hor mok.
The flavours and textures of this dish are so layered. From the basil on the bottom to the spongey tofu, the spicy creamy custard to the sweet coconut cream topping, and the kaffir lime highlights. Just wow!
Depending on my mood, I like to have either a little or a lot of the curried tofu custard. The images on this post are with the listed ingredient amounts. But do feel free to double the amount of the tofu custard if you like to have a packed cup. Sometimes I like it when my vegan hor mok cup runneth over!
Ingredients
- For the tofu custard
- For the cream topping