Đậu Hũ Non Sốt Nấm (Silken Tofu with Mushroom Sauce)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring delicate silken tofu bathed in a savory, umami-rich mushroom sauce. This recipe emphasizes the natural flavors of the ingredients.
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Nguyên liệu
- Silken tofu2 blocks (about 300g each)
- Shiitake mushrooms150g
- Oyster mushrooms100g
- Garlic3 cloves
- Ginger1 inch piece
- Vegetable oil2 tablespoons
- Soy sauce3 tablespoons
- Oyster sauce1 tablespoon
- Sesame oil1 teaspoon
- Cornstarch1 tablespoon
- Water1/2 cup
- Scallions2 stalks, chopped
- Toasted sesame seeds1 teaspoon
- Saltto taste
- Black pepperto taste
Các bước
- 1
Gently cut silken tofu into 2-inch cubes. Carefully place them in a steamer basket lined with parchment paper or cabbage leaves. Steam over medium-high heat for 5-7 minutes until heated through. Set aside.
- 2
Clean and slice the shiitake and oyster mushrooms. Mince garlic and ginger.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and ginger, stir-fry until fragrant (about 30 seconds).
- 4
Add the sliced mushrooms to the wok. Stir-fry until they soften and release their moisture (about 3-5 minutes).
- 5
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and water until smooth. Pour this mixture into the wok with the mushrooms.
- 6
Bring the sauce to a simmer, stirring constantly, until it thickens. Season with salt and black pepper to taste.
- 7
Carefully arrange the steamed silken tofu cubes on a serving plate or in shallow bowls. Spoon the hot mushroom sauce generously over the tofu.
- 8
Garnish with chopped scallions and toasted sesame seeds. Serve immediately.
