Yields:
2 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
20 Mins
Total Time:
30 Mins
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
Adjust Servings
- For the tofu custard
- For the cream topping
Instructions
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Cut out two circles in the banana leaves using a bowl. My bowl was about 6.5" across and it was a wee bit big.
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Shiny side facing out, fold the circle over to make an overlapping V. Use a toothpick or staple to secure.
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Do the opposite side next.
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Then do the remaining sides. Don't worry if the shape is not perfect because the cups will take better shape when filled.
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Place basil leaves at the bottom of each cup, about 5 each.
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Cut half the tofu into random shapes and place them over the basil leaves.
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Blend the red curry paste, sugar, salt, soy, kaffir lime, and the other half of the tofu.
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Mix the blended mixture with 0.25 cup of coconut cream and 1 tbsp rice flour.
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Spoon the curried tofu custard evenly into the cups. Steam for 10 minutes.
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Mix 2 tbsp of coconut cream and 0.5 tbsp of rice flour. Shred the kaffir lime. Chop the bird's eye chilli or shred the red bell pepper.
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Spoon the coconut cream topping evenly into the cups and add the kaffir lime on top. Steam for another 10 minutes.
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Let rest for 5 minutes. Garnish with the chilli or bell pepper. Remove the toothpicks before serving.
