Discover the five flavors that define vegan Thai cooking—salty, spicy, sour, sweet, and savory—plus vegan substitutions for fish sauce, shrimp paste, and other umami boosters.

Learn to make homemade firm tofu from soybeans by soaking, grinding with cheesecloth, boiling soy milk, coagulating with vinegar and salt, and pressing until firm.

Learn to make soy milk from soybeans by soaking 500 g, removing shells, squeezing through cheesecloth, and simmering with water and optional pandan leaf; serve warm or cold.

Learn how to make homemade rice noodles by steaming a thin batter of rice flour, tapioca flour, water, and oil, then brush, stack, and cut for fresh, flexible noodles.

Create a vegan faux meat from flour and water, seasoned with mushroom sauce and dark soy sauce, then bake, boil, cool, and refrigerate for use in curries, stir-fries, or salads.

Prepare faux fish from firm tofu using tapioca flour, mushroom sauce, white pepper powder, and sesame oil, then wrap with seaweed and deep-fry to create a tasty vegan Thai protein.

Learn to make vegetable stock from scratch with coriander root, carrot, onions, garlic, and mushrooms, simmered about 30 minutes, or use a quick stock cube method.

Prepare a quick cucumber dipping sauce for Thai fish cake and spring rolls by simmering vinegar with sugar and salt, then folding in cucumber, shallot, and red chilies.

Learn to make a sweet, not spicy chili sauce by blending peppers, simmering with white vinegar, water, sugar, and salt for ten minutes, then optional cornstarch thickening and refrigeration.

Soak tamarind in 500 ml warm water for 15 minutes, squeeze to release paste, strain, then simmer on low heat for five minutes, and refrigerate to keep for months.

Prepare cauliflower rice by chopping garlic (optional), then stir-fry cauliflower in oil over medium heat with salt or light soy sauce for five minutes, yielding one portion garnished with coriander.

Learn to make a homemade Thai chili paste by frying shallots, garlic, carrot, onion, and dried chilies, then blending with palm sugar, soy, and tamarind for vegan Thai dishes.

Roast a half cup of glutinous rice with no oil until browning, then grind into kalka. Store in a jar in the fridge; it lasts months, though it's best fresh.

Learn to make crushed red chili powder by salting and drying red chilies, then smashing them once cooled and storing in a jar for longer shelf life.

Explore vegan Thai flavors by assembling tofu-based fish cakes with red curry paste, kaffir lime leaves, long beans, tapioca, sugar, and light soy sauce, served with chili or cucumber dip.

Learn to prep vegan Thai curry bites by slicing tofu and beans, seasoning with light soy sauce and curry paste, binding with tapioca flour and lime leaves, then deep fry.

Learn to prepare rice and deep-fry with medium heat, stir in curry paste, develop a brown color, drain excess oil, then turn off heat and serve.

Master plating vegan Thai dishes by presenting tofu or fish cakes with cucumber and Thai sweet chili sauce, using simple 45-degree knife cuts.

Learn to prepare a homemade Panang curry paste using fresh ingredients like coriander root, lemongrass, galangal, ginger, garlic, shallot, chilies, white peppercorns, peanuts, and salt, using a mortar and pestle.

Soak ingredients in warm water for 15 minutes, then peel, chop, and smash garlic, ginger, shallots, and chilies; gather white pepper, salt, and three tablespoons roasted peanuts for curry paste.

Learn to make homemade Penang curry paste by smashing white peppercorns with lemongrass, ginger, coriander root, garlic, shallot, and roasted peanuts into a fragrant paste.

Prepare Penang curry using tofu as a substitute for fish, and gather ingredients such as coconut milk, palm sugar, light soy sauce, eggplant, and curry paste.

Learn how to prepare ingredients for a vegan Thai curry, including snow peas, eggplant, coconut milk, water, light soy sauce, and palm sugar, plus trimming, slicing, and decoration steps.

Learn to cook a vegan Thai curry by gradually adding coconut milk to curry paste, with snow peas and eggplant, and balance salt with palm sugar and light soy sauce.

Master plating techniques for a vegan Thai dish by applying sauce around and atop, adding coconut milk accents, and presenting a finished plate for enjoyable home dining.

Discover how to make yum tofu with mushroom in a Korean version soup, using firm tofu, straw mushrooms, lemongrass, garlic, chilies, shallots, coriander, and coconut milk-based seasonings.

Prepare lemongrass, ginger, garlic, shallot, lime leaves, coriander root, chilies, mushrooms, tomato, and tofu; whisk a seasoning sauce with Thai chili paste, palm sugar, tamarind paste, and light soy sauce.

Discover a quick vegan Thai broth by boiling stock, adding lemongrass, chili, and coriander root, then mushrooms, tomato, and tofu, finishing with sesame sauce and lime juice.

Master plating Thai vegan dishes by arranging ingredients in a bowl with lemongrass, garlic, ginger, and coriander leaves for vibrant, edible presentation.

Discover ingredients for a spicy eastern Thai tofu salad, including firm tofu, spring onions, shallot, Thai coriander, cilantro, mint, lime, light soy sauce, sugar, and crushed red chilies.

Prepare fresh vegan Thai ingredients by chopping spring onions, Thai coriander, mint, and vegetables, dice tofu or soy protein, and mix lime juice, sugar, and light soy sauce.

Boil tofu, drain, then mix with a spicy rice powder sauce, chili, soy, sugar, and lime juice, folding in mint, coriander, and spring onions for an eastern style tofu salad.

Plate a spicy eastern style tofu salad with a side dish, arrange in rows and a line in the right corner, and keep decoration optional to boost color.

Learn to create a vegan Thai mixed fruit salad with green apple, grapes, sweet corn, tomato, garlic, and optional chilli, plus a simple palm sugar tamarind soy sauce.

Cut garlic, chilies, tomatoes, apples, carrots, and corn, soak apples in lime juice, then smash with mortar and pestle using palm sugar, soy sauce, tamarind, and lime for papaya salad.

Stir garlic and chilies, then mix a dressing of light soy sauce, palm sugar, tamarind paste, tomato, and lime juice; add apple and carrot for crisp texture and serve.

Master plating for vegan Thai dishes by arranging fresh elements and banana leaf garnishes. Decorate optionally to create an appealing, restaurant-style presentation.