Đậu Hũ Hấp Nấm Kiểu Huế (Hue-style Steamed Tofu with Mushrooms)
85% chuẩn vị · Vietnamese
A regional variation from Hue, this dish incorporates a slightly richer flavor profile with the addition of annatto oil for color and a hint of fermented bean curd for depth.
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
- Shiitake mushrooms1 cup, sliced
- Wood ear mushrooms1/2 cup, rehydrated and sliced
- Fermented bean curd (fuyu)1/2 block, mashed
- Annatto seeds1 tablespoon
- Vegetable oil2 tablespoons
- Soy sauce2 tablespoons
- Sugar1 teaspoon
- Scallions2 stalks, chopped
- Salt1/4 teaspoon
- Black pepperpinch
- Waterfor steaming
- Cilantrofor garnish
- Fried shallotsfor garnish
Các bước
- 1
Prepare the annatto oil: heat vegetable oil with annatto seeds over low heat until the oil turns red. Strain and discard seeds. Let cool slightly.
- 2
Gently rinse and place silken tofu in a steaming dish.
- 3
In a bowl, combine sliced shiitake and wood ear mushrooms, mashed fermented bean curd, soy sauce, sugar, and 1 tablespoon of the prepared annatto oil. Mix well.
- 4
Spoon the mushroom mixture over the tofu. Drizzle with remaining annatto oil.
- 5
Sprinkle chopped scallions over the top.
- 6
Steam over boiling water for 20-25 minutes, until mushrooms are tender and tofu is heated through.
- 7
Remove from steamer. Season with salt and pepper to taste. Garnish with fresh cilantro and fried shallots before serving.
