Thai Vegetarian - Steamed tofu in garlicky lemon sauce (Tao Huu Neung Manao)

This is one of those unforgettable dishes that lingers in your memory long after the first bite—months, even years later. We first stumbled upon it during an early visit to Singapore, well before we moved there. It was a spontaneous stop at a restaurant called Sabai Thai, tucked inside a busy Orchard Road mall.

To our surprise, the restaurant offered a unique vegetarian-only menu, distinct from the usual suspects like Thai Green Curry or Pad Thai. One dish stood out: Steamed Tofu in Garlicky Lemon Sauce. It wasn’t just new—it was revelatory. I hadn’t tasted anything like it at any other Thai restaurant, even after we settled in Singapore. Strangely enough, the intense, tangy, garlicky flavor reminded us of garlic rasam—a South Indian favorite.

Determined to recreate that magic at home, I discovered that the dish was actually a twist on a classic Thai seafood recipe: Plakapong Nueng Manao (steamed fish in lime sauce). But surprisingly, no real vegetarian versions seemed to exist online. So, this recipe is a personal adaptation—partly inspired by that dish, and partly guided by memory and taste.

Ingredients

• 1 block firm tofu
• 1 bunch cilantro, chopped
• 3 tbsp lemon juice
• 3 tbsp garlic, minced
• 1 tbsp red chili peppers, minced (adjust to taste)
• 2 tbsp miso paste (for an umami kick; you can also use dulse flakes or kombu while steaming)
• ½ tsp sugar (optional)
• Salt to taste
• ¼ cup fresh mint (optional, for garnish)
• ¼ cup vegetable stock

Preparation

1. Slice the Tofu
 Cut the tofu into 1-inch wide, ½-inch thick pieces. You can adjust the size based on your preference.

2. Make the Sauce
 In a bowl, mix the miso, lemon juice, garlic, chili, salt, and sugar into the vegetable stock. Stir in the chopped cilantro.

3. Prepare for Steaming
 Use a steamer or a pressure cooker for this step. I used a pressure pan. Place a wide, deep plate inside the steamer to hold the liquid.
Pour the sauce mixture into the plate. Arrange the tofu slices gently over it, then pour any remaining sauce over the top so the tofu can fully absorb the flavor.

4. Steam the Dish
Close the lid and steam for about 15 minutes. In a pressure pan, I turn it off after 2 whistles and allow the steam to release naturally before opening.

To Serve

Garnish with extra chopped cilantro and mint if desired. Serve hot with steamed white or brown rice—the fragrant sauce blends beautifully into the rice, making every bite deeply satisfying.