Whole Food Plant-Based Khao Moo Dang

Written by on in Recipes
Whole Food Plant-Based Khao Moo Dang
Print

Whole Food Plant-Based Khao Moo Dang

Servings

6-8

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • Marinade Ingredients

  • 6 to 8 garlic cloves, minced

  • 3 tablespoons cilantro stems, finely chopped

  • 1½ tablespoons Chinese five spice

  • 1½ teaspoons white pepper

  • 3 tablespoons low sodium tamari*

  • 3 tablespoons rice vinegar

  • 1½ tablespoons date syrup

  • ⅓ cup vegan fish sauce

  • ¼ cup liquid from boiled beets, optional*

  • ¼ cup water

  • Other Ingredients

  • 2 blocks super firm tofu

  • 1 tablespoon cornstarch plus 2 tablespoons cold water

  • ¼ cup toasted sesame seeds*

  • Brown rice for serving

Directions

  • Mash the garlic and cilantro stems into a paste using a knife or mortar and pestle.
  • Add this paste along with the rest of the marinade ingredients to a small bowl or jar, and whisk to combine everything.
  • Slice each block of tofu in half lengthwise, then into about quarter-inch slices, and arrange in a storage container that has a tight lid.
  • Pour the marinade over the tofu and make sure every pieces is covered. Marinate in the fridge overnight or 12 to 24 hours.
  • When ready to bake, preheat the oven to 400 degrees Fahrenheit.
  • Lay the pieces of tofu out on a silicone or parchment-lined pan and bake for 20 to 30 minutes, flipping the slices and basting with extra marinade halfway through.
  • While the tofu bakes, pour the remaining marinade into a small sauce pan and bring to a simmer.
  • Whisk the cornstarch and water together, and then pour into the simmering marinade, stirring and cooking until the sauce thickens to your desired consistency.
  • Serve the tofu slices over brown rice and top with the sauce and roasted sesame seeds.

Recipe Video

Notes

  • Feel free to substitute the tamari with soy sauce. And depending on your preferred sodium intake, you can can increase or decrease the amount as you like. If you use more or less tamari, reduce or increase the amount of water by an equal amount to maintain the same total volume of marinade.
  • The beet cooking water is for color only, it does not dramatically affect the flavor so you can leave it out, and swap with an equal amount of water instead. But if you do want the pinkish red color, simply chop 2 or 3 red beets. Add them to a small pot with just enough water to barely cover them, bring to a boil then reduce heat and simmer for about 15 minutes until the beets are soft. Then remove the beets to eat or use in other recipes and reserve the liquid for this recipe.
  • You can buy pre-toasted sesame seeds, or toast them yourself. Instructions: Add raw sesame seeds to a skillet preheated over medium-high heat. Stir or shake the pan frequently while cooking for 2 to 5 minutes or until the seeds start to turn golden brown and smell nutty.