Khao Kha Moo Jay

Khao Kha Moo Jay is a flavorful vegetarian Thai rice dish featuring tender braised tofu and a rich soy-based sauce, served over fragrant jasmine rice. This comforting dish is complemented by a medley of pickled vegetables and fresh herbs, making it a delightful meal for any palate.

Ingredients

• Jasmine rice - 150 grams
• Firm tofu - 200 grams
• Vegetable broth - 250 ml
• Soy sauce - 3 tablespoons
• Dark soy sauce - 1 tablespoon
• Brown sugar - 1 tablespoon
• Garlic - 3 cloves, minced
• Shallots - 2, thinly sliced
• Coriander roots - 2, chopped
• Black pepper - 1/2 teaspoon
• Star anise - 1 piece
• Cucumber - 1/2, sliced (for garnish)
• Pickled mustard greens - 50 grams (for garnish)
• Fresh coriander leaves - a handful (for garnish)
• Vegetable oil - 2 tablespoons

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then cook it according to package instructions.
2. While the rice is cooking, press the firm tofu to remove excess moisture and cut it into cubes.
3. In a pan, heat the vegetable oil over medium heat and add the minced garlic and sliced shallots. Sauté until fragrant and golden.
4. Add the tofu cubes to the pan and fry until they are golden brown on all sides.
5. Stir in the chopped coriander roots, soy sauce, dark soy sauce, brown sugar, black pepper, and star anise, then pour in the vegetable broth.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the tofu to absorb the flavors.
7. Once the rice is cooked, fluff it with a fork and divide it between two serving plates.
8. Top the rice with the braised tofu and sauce, then garnish with sliced cucumber, pickled mustard greens, and fresh coriander leaves.

Nutrition

• Calories: 470
• Protein: 15 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 980 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• High in plant-based protein from tofu for muscle maintenance.
• Rich in vitamins and minerals from fresh vegetables and herbs.

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