Vegan Steamed Fish Vietnamese Style

In hot summer days, my most beloved refreshment is Vietnamese. Vietnamese cuisine is made especially to survive hot, sticky summer days, where you constantly sweat and always seek refuge from the striking sun. Something light and yet flavorful, full of fresh greens, and hot little chili peppers.

Before veganism, one Vietnamese classic I loved was steamed fish. So I took it as a challenge – to take a piece of tofu through a journey that will make it taste the same, and recreate this forbidden pleasure in a cruelty free way.

You can serve it with whichever side you wish, if you want to stay classy go for steamed rice, I went for burning glass noodles in sriracha dressing.

150-200g silken tofu
Handful dried wamake seaweed
Light soy sauce
Chopped fresh ginger
Greens: Thai basil, spring onions, sprouts
Tiny clove of garlic
Juice from 1/2 lime
1 birds eye chili

Boil water in a pot and add 2/3 of the seaweed. Place the slice or slices of tofu in a bath of baking paper with the rest of the seaweed next to it. Season with sea salt )just a bit, you’ll add soy sauce later). Place it in a steam basket over the pot with water and seaweed and steam for 15 minutes. Make the dressing: mix soy sauce, lime  juice, garlic and ginger in a little bowl and let it rest together while the tofu steams and absorbs the seaweed flavor.

Arrange the sides on a plate. Carefully remove the tofish from the basket and place it next to it. Cover with the infused soy sauce, sprinkle greens, ginger and chili, and enjoy.

Glass-noodle salad:
Soak 100g glass noodles in hot water until they are soft, sieve well. Mix with 1 spoon sriracha sauce, 1 spoon light soy sauce and 1 spoon rice vinegar. Mix well. Garnish with some chopped coriander. Prepare to feel the burn.


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