Đậu Hũ Sốt Nấm (Tofu with Mushroom Sauce - Classic)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring pan-fried tofu cubes simmered in a savory mushroom sauce, often enhanced with aromatics and a touch of sweetness. This version focuses on 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.
Chưa có đánh giá.
Nguyên liệu
- Firm tofu500g
- Shiitake mushrooms200g
- Garlic3 cloves
- Shallots1
- Vegetable oil3 tbsp
- Soy sauce3 tbsp
- Oyster sauce2 tbsp
- Sugar1 tsp
- Water1/2 cup
- Cornstarch1 tbsp
- Green onions2 stalks
- Cilantrofor garnish
- Saltto taste
- Black pepperto taste
Các bước
- 1
Press the tofu to remove excess water, then cut into 1-inch cubes.
- 2
Slice the shiitake mushrooms, mince the garlic and shallots.
- 3
Heat 2 tbsp of vegetable oil in a non-stick pan over medium-high heat. Pan-fry tofu cubes until golden brown on all sides. Remove and set aside.
- 4
In the same pan, add the remaining 1 tbsp of oil. Sauté minced garlic and shallots until fragrant.
- 5
Add sliced shiitake mushrooms and cook until softened.
- 6
In a small bowl, whisk together soy sauce, oyster sauce, sugar, and water. Mix cornstarch with 2 tbsp of water to create a slurry.
- 7
Pour the sauce mixture into the pan with the mushrooms. Bring to a simmer.
- 8
Add the fried tofu cubes back to the pan. Stir gently to coat.
- 9
Stir in the cornstarch slurry to thicken the sauce. Cook for another minute until the sauce coats the tofu.
- 10
Season with salt and black pepper to taste.
- 11
Garnish with chopped green onions and cilantro before serving.
