Đậu Hũ Kho Nấm (Classic Tofu and Mushroom Stew)
Món truyền thống · Vietnamese
A classic Vietnamese comfort dish featuring pan-fried tofu and earthy mushrooms braised in a savory, slightly sweet, and umami-rich sauce. This version emphasizes traditional flavors and textures.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Firm Tofu500g
- Shiitake Mushrooms200g
- Shallots2
- Garlic3 cloves
- Fish Sauce4 tbsp
- Soy Sauce2 tbsp
- Sugar1 tbsp
- Vegetable Oil3 tbsp
- Black Pepper1/2 tsp
- Water1/2 cup
- Scallions2 stalks
- Red Chili1/2
Các bước
- 1
Cut tofu into 1-inch cubes. Pat dry thoroughly.
- 2
Heat vegetable oil in a pot or deep skillet over medium-high heat. Fry tofu cubes until golden brown on all sides. Remove and set aside.
- 3
Clean and slice shiitake mushrooms. Mince shallots and garlic.
- 4
In the same pot, sauté minced shallots and garlic until fragrant.
- 5
Add sliced mushrooms and cook until softened.
- 6
Return the fried tofu to the pot. Add fish sauce, soy sauce, sugar, black pepper, and water.
- 7
Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the sauce has thickened and flavors have melded.
- 8
Stir occasionally to prevent sticking.
- 9
Garnish with sliced scallions and red chili before serving.
