Laing (Vegan Taro Leaves in Coconut Milk)

Ingredients

Contains tree-nut, soy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Prepare the taro leaves: stack a few leaves at a time, cut away and discard the thick center ribs (they're fibrous), then wash leaves thoroughly and slice crosswise into 1–1½ inch strips or leave whole if they comfortably fit in your pot.

   Wear gloves if you have sensitive skin; raw taro leaves can irritate.

2. 2

   If using tofu, press it between paper towels with a weight for 10 minutes to remove excess water, then cut into 1/2-inch cubes.

   10 min
3. 3

   Heat 1 tbsp vegetable oil in a wide, heavy-bottomed pot over medium heat.

   A wide pot helps the leaves wilt and cook evenly.

4. 4

   Add minced garlic, sliced onion, julienned ginger and sliced lemongrass (if using) and sauté until the onion is translucent and garlic is fragrant, about 4–5 minutes.

   5 min
5. 5

   If using tofu, heat a small skillet over medium and pan-fry the tofu cubes in a little oil, turning occasionally, until golden on at least two sides.

   Pan-frying helps the tofu hold its shape in the braise.

   8 min
6. 6

   Pour the coconut milk and 120 ml water into the pot with the aromatics and bring to a gentle simmer over medium heat.

   5 min
7. 7

   Stir in soy sauce, sugar and salt, then add sliced chilies.

   Taste and adjust seasoning — coconut milk can mask saltiness, so balance carefully.

8. 8

   Add the taro leaves in batches, pressing each batch down so the leaves are submerged in the coconut liquid; stir gently to coat.

   Don't over-stir; the leaves will break down if handled roughly.

9. 9

   Reduce heat to low, cover the pot, and simmer gently until the leaves are fully tender and the sauce is slightly reduced and thickened, about 30 minutes. Stir once or twice while cooking to prevent sticking.

   If the mixture seems too thick partway through, add 1–2 tbsp water; if too thin at the end, remove the lid for the last 5–10 minutes to reduce.

   30 min
10. 10

    Stir the pan-fried tofu into the pot (if using) and simmer uncovered for 5 minutes to let flavors meld.

    5 min
11. 11

    Turn off the heat and let the laing rest for 10 minutes before serving to allow the leaves to finish tenderizing and flavors to settle.

    10 min
12. 12

    Serve hot with steamed rice and, if desired, sprinkle toasted coconut flakes on top.

    Laing is often even better the next day after flavors develop — reheat gently over low heat.