Đậu Hũ Non Sốt Thịt Băm (Silken Tofu with Minced Pork Sauce)
Món truyền thống · Vietnamese
A classic Vietnamese comfort dish featuring delicate silken tofu bathed in a savory, slightly sweet, and umami-rich minced pork sauce, often seasoned with fish sauce and aromatics.
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
- Silken tofu2 blocks (approx. 300g each)
- Ground pork200g
- Garlic2 cloves, minced
- Shallots1, minced
- Fish sauce2 tbsp
- Oyster sauce1 tbsp
- Sugar1 tsp
- Water1/4 cup
- Cornstarch1 tbsp
- Vegetable oil1 tbsp
- Scallions2, chopped
- Red chili1, thinly sliced (optional)
- Saltto taste
- Black pepperto taste
Các bước
- 1
Prepare the silken tofu: Gently cut the tofu into 1-inch cubes and place them in a serving dish. Set aside.
- 2
Prepare the sauce: In a small bowl, whisk together fish sauce, oyster sauce, sugar, water, and cornstarch. Set aside.
- 3
Cook the aromatics: Heat vegetable oil in a wok or skillet over medium-high heat. Add minced garlic and shallots and stir-fry until fragrant, about 30 seconds.
- 4
Cook the pork: Add the ground pork to the wok. Break it up with a spatula and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- 5
Add the sauce: Pour the prepared sauce mixture over the pork. Stir well and bring to a simmer. Cook until the sauce thickens, about 2-3 minutes.
- 6
Season: Taste the sauce and adjust seasoning with salt and black pepper if needed.
- 7
Assemble: Carefully pour the hot minced pork sauce over the silken tofu in the serving dish.
- 8
Garnish: Sprinkle with chopped scallions and sliced red chili (if using). Serve immediately.
