Đậu Hũ Kho Nấm Chay (Vegetarian Tofu and Mushroom Stew with Caramel)
85% chuẩn vị · Vietnamese
A flavorful vegetarian take on Đậu Hũ Kho Nấm, incorporating a touch of caramel for depth and a richer color. Uses a mix of mushrooms for varied texture and flavor.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Firm Tofu500g
- Shiitake Mushrooms100g
- King Oyster Mushrooms100g
- Shallots2
- Garlic3 cloves
- Vegetarian Fish Sauce (or Soy Sauce)4 tbsp
- Sugar2 tbsp
- Vegetable Oil3 tbsp
- Water1/2 cup
- Black Pepper1/2 tsp
- Scallions2 stalks
- White Sesame Seeds1 tsp
Các bước
- 1
Cut tofu into 1-inch cubes. Pat dry thoroughly.
- 2
Heat 2 tbsp vegetable oil in a pot over medium-high heat. Fry tofu cubes until golden brown. Remove and set aside.
- 3
In a separate small saucepan, melt 1 tbsp sugar over medium heat until it turns into a light amber caramel. Carefully add 1/4 cup water (it will bubble vigorously) and stir until dissolved. Set caramel sauce aside.
- 4
Clean and slice mushrooms. Mince shallots and garlic.
- 5
In the same pot used for tofu, add 1 tbsp vegetable oil. Sauté minced shallots and garlic until fragrant.
- 6
Add sliced mushrooms and cook until softened.
- 7
Return the fried tofu to the pot. Add vegetarian fish sauce (or soy sauce), the prepared caramel sauce, remaining 1/4 cup water, and black pepper.
- 8
Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, allowing the sauce to thicken and coat the ingredients.
- 9
Stir occasionally.
- 10
Garnish with sliced scallions and toasted white sesame seeds before serving.
