Miang Kham - Thai


Miang Kham is a traditional Thai snack / meal that uses fresh ingredients folded into a betel leaf. It's a vegan finger food that's delicious to enjoy and fun to share! It perfectly combines fresh ginger, nuts, coconut shreds, tofu, chili, onion, lime, and a slightly sweet sauce into one bite size burst of flavor. I've created my own, vegan rendition of this authentic dish! Let me know what you think!...


Vegan I Gluten Free


Serves: 2 - 4

Time: 30 minutes


Betel leaves (alternatively can use any leafy green available to you)

2 shallot, chopped

1/2 cup roasted peanuts

1/2 cup roasted coconut flakes

2 limes, chopped small (peel on is ok)

4 inch piece ginger, chopped

3 chili, chopped (optional)


Marinated Tofu

12 -16 ounces firm tofu, cubed

1 tbsp. tamari sauce

2 tsp. honey or maple syrup

2 tsp. ginger, grated

1 clove garlic, minced


Sauce

1 stalk lemongrass*, chopped

2 tbsp coconut flakes

1 shallot, chopped

2 inch piece galangal, chopped

2 inch piece ginger, chopped

1/4 cup coconut sugar

1 tbsp. honey

1 tbsp. Tamari sauce

1/4 cup water

2 tbsp. peanuts, crushed


*The whiteish part of the stalk ( 4 - 6 inches from the end).


Miang Kham is a traditional Thai snack / meal that uses fresh ingredients folded into a betel leaf. It's a vegan finger food that's delicious to enjoy and fun to share! It perfectly combines fresh ginger, nuts, coconut shreds, tofu, chili, onion, lime, and a slightly sweet sauce into one bite size burst of flavor. I've created my own, vegan rendition of this authentic dish! Let me know what you think!...

Preheat your oven to 190C / 375F. Line a baking tray with a silicone mat or parchment paper.


To make the tofu - cut your tofu into small cubes and place in a shallow dish or Tupperware.. Mix the marinade ingredients together in a small bowl. Pour the marinade over the tofu and gently stir to evenly coat. Let rest 15+ minutes.


Spread your tofu cubes out on your prepared baking tray. Bake for 20 - 25 minutes, until golden brown and puffy. Set aside.


Miang Kham is a traditional Thai snack / meal that uses fresh ingredients folded into a betel leaf. It's a vegan finger food that's delicious to enjoy and fun to share! It perfectly combines fresh ginger, nuts, coconut shreds, tofu, chili, onion, lime, and a slightly sweet sauce into one bite size burst of flavor. I've created my own, vegan rendition of this authentic dish! Let me know what you think!...

To make the toppings - Wash and drain your leaves. Chop your fresh toppings very small and place into individual bowls. Set aside.


To make the sauce - add all your ingredients to a food processor or blender. Mix on medium-high until smooth. Taste and adjust to your liking.


Miang Kham is a traditional Thai snack / meal that uses fresh ingredients folded into a betel leaf. It's a vegan finger food that's delicious to enjoy and fun to share! It perfectly combines fresh ginger, nuts, coconut shreds, tofu, chili, onion, lime, and a slightly sweet sauce into one bite size burst of flavor. I've created my own, vegan rendition of this authentic dish! Let me know what you think!...

To assemble the dish -Serve your leaves with the toppings on the side. Make your bites of bliss as you eat. Fold your betel leaf and add a little bit of each of the toppings.


Enjoy!


Best served fresh or store toppings separately 1 -2 days in the fridge.


Miang Kham is a traditional Thai snack / meal that uses fresh ingredients folded into a betel leaf. It's a vegan finger food that's delicious to enjoy and fun to share! It perfectly combines fresh ginger, nuts, coconut shreds, tofu, chili, onion, lime, and a slightly sweet sauce into one bite size burst of flavor. I've created my own, vegan rendition of this authentic dish! Let me know what you think!...


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