Imagine this: A fragrant, creamy curry steamed in banana leaves—rich with lemongrass, kaffir lime, and coconut milk—but ​100% plant-based. That’s ​vegan Cambodian Amok, one of Southeast Asia’s most iconic dishes, reinvented without fish or eggs.

Traditionally, Amok is made with fish or chicken, but this ​tofu version​ captures all the magic of Khmer cuisine while keeping it ​vegan, dairy-free, and packed with protein. Plus, we’ll show you how to wrap it in banana leaves for that ​authentic Cambodian street food experience—no fancy chef skills needed!

Ready to cook? Let’s dive in.

Why You’ll Love This Vegan Amok Recipe​

✅ Authentic flavors​ – Uses real Cambodian herbs & spices
✅ No fish sauce​ – But just as savory (thanks, mushrooms & soy!)
✅ Banana leaf wrap​ – For that smoky, aromatic touch
✅ Meal-prep friendly​ – Tastes even better the next day

Fun fact: A 2024 vegan food trends report​ found that ​plant-based Southeast Asian dishes​ like Amok are among the fastest-growing recipe searches—up ​55%​​ from last year!

Ingredients You’ll Need​

For the Amok Paste (Kroeung)​ (makes about ½ cup)

• 2 stalks lemongrass​ (white part only, finely chopped)
• 3 kaffir lime leaves​ (ribs removed, thinly sliced)
• 1 tbsp galangal​ (or ginger if unavailable)
• 3 cloves garlic​
• 1 small shallot​
• 1 tsp turmeric powder​ (for that golden color)
• ½ tsp cumin seeds​

For the Curry​

• 1 block firm tofu​ (pressed & cubed)
• 1 cup coconut milk​ (full-fat for creaminess)
• 1 tbsp soy sauce​ (or vegan fish sauce)
• 1 tsp coconut sugar​ (balances the spice)
• ½ cup straw mushrooms​ (or shiitake for umami)
• 1 red chili​ (optional, for heat)
• Banana leaves​ (for wrapping, or use parchment paper)

Step-by-Step Instructions​

1. Make the Amok Paste (Kroeung)​

• In a mortar and pestle​ (or small blender), grind lemongrass, kaffir lime, galangal, garlic, shallot, turmeric, and cumin into a ​smooth paste.
• Pro tip: If using a blender, add ​1 tbsp water​ to help it blend.

2. Sauté the Paste & Tofu​

• Heat 1 tbsp coconut oil​ in a pan.
• Add the Amok paste and fry for 2 mins​ until fragrant.
• Toss in tofu cubes and mushrooms, coating them in the paste.

3. Simmer with Coconut Milk​

• Pour in coconut milk, soy sauce, and coconut sugar.
• Simmer on low heat for 10 mins​ (don’t boil hard—coconut milk can split!).

4. Wrap in Banana Leaves (Optional but Fun!)​

• Cut banana leaves into 8x8 inch squares, briefly ​toast over a flame​ to soften.
• Spoon the curry into the center, fold into a tight parcel, and secure with toothpicks.
• Steam for 5-7 mins​ (this infuses a smoky aroma).

No banana leaves? Bake in a ​covered dish at 180°C for 15 mins​ instead.

Serving Suggestions​

🌿 With jasmine rice​ – The classic way!
🥒 Side of pickled veggies​ – Balances the richness.
🌶 Extra chili sauce​ – For those who love heat.

FAQ: Vegan Amok Curry Questions​

Q: Can I make this without tofu?​

A: Yes! Try jackfruit or chickpeas​ for a different texture.

Q: Where can I buy banana leaves in Singapore?​

A: Tekka Market, Little India, or Thai supermarkets​ usually have them frozen.

Q: Is this gluten-free?​

A: Yes, if you use tamari instead of soy sauce.​​

Final Thoughts: Dairy-Free, Fish-Free, Full of Flavor!​

Who says you need fish to enjoy Cambodian Amok​? This ​vegan tofu version​ proves that ​plant-based Khmer food can be just as rich, aromatic, and satisfying.

🔥 Ready to try it?​​ Tag us if you make it—we’d love to see your banana leaf wraps!