Our third and final dish this week is Mee Gati (หมี่กะทิ)! The killer balance of coconut milk, tamarind, tao jiew and red fermented tofu gives this noodle dish some crazy addictive umami. Vendors will toss the pastel pink vermicelli through this rich sauce, but for insta #aesthetics we’re serving them separately 🌸
Step 1. Make the Sauce
1 – 1 & 1/2 cups coconut milk
1 onion, diced
1 cup firm tofu, dried and cubed
1 cup vegan “chicken” (sub tempeh or more tofu), cubed
1 & 1/2 tbsp tamarind juice
2 tbsp Tao Jiew (fermented soybean paste / yellow bean paste) – you can substitute miso or doenjang
1 tbsp Siracha (sub ketchup for no heat)
2 tbsp white sugar
In a saucepan, reduce half a cup of coconut milk until big bubbles appear. Sautée onions until semi-translucent, then toss in vegan “chicken” and tofu. Simmer until coconut oil is fully reduced. Add remaining ingredients (including rest of the coconut milk) and let simmer for five minutes. Add more coconut milk as needed to reach a thick gravy-like consistency.
Step 2. Make the noodles
200g rice vermicelli
3/4 cup coconut milk
3/4 cup water
1 tbsp red fermented tofu (1 cube from Wangzizhe brand)
1 & 1/2 tbsp red fermented tofu juice
1 tsp sugar
1 tbsp white vinegar
1/2 cup garlic chives
1/2 cup tofu strips
1/2 bean sprouts
Garnish with chives, spring onion, coriander, and lime.
Soak rice vermicelli in room temperature water for 15 minutes. In a wok, reduce coconut milk until big bubbles appear. Add vinegar, water, sugar, and red fermented tofu with juice. Bring to a boil, then toss in vermicelli noodles. Toss noodles until fully cooked, adding water as needed. You may need to add small quantities of red tofu juice / coconut milk in order to achieve the perfect pastel pink shade. When noodles are cooked, quickly toss in tofu and beansprouts. Take off heat and toss in garlic chives. Serve immediately with the sauce, garnished with additional chives, coriander, green onion and a slice of lime.