Đậu Hũ Cuốn Lá Lốt (Tofu Wrapped in Betel Leaves)
Món truyền thống · Vietnamese
A classic Vietnamese street food and appetizer where seasoned tofu is wrapped in fragrant betel leaves and pan-fried until crispy and aromatic. The combination of savory tofu and the unique peppery notes of the betel leaf is irresistible.
Đánh giá công thức này
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Nguyên liệu
- Firm tofu400g
- Betel leaves (lá lốt)20-24 leaves
- Shallots2 tbsp, minced
- Garlic1 tbsp, minced
- Vegetable oil2 tbsp
- Soy sauce1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Water1 tbsp
- Scallions2, chopped (optional)
Các bước
- 1
Press the firm tofu to remove excess water, then crumble it into a bowl.
- 2
Add minced shallots, garlic, vegetable oil, soy sauce, sugar, salt, and black pepper to the crumbled tofu. Mix well until combined.
- 3
Wash and pat dry the betel leaves. If the stems are thick, trim them.
- 4
Place about 1-2 tablespoons of the tofu mixture onto the shiny side of each betel leaf. Fold the sides of the leaf inwards, then roll it up tightly like a small parcel.
- 5
Heat a non-stick skillet over medium-high heat with a tablespoon of oil. Pan-fry the tofu rolls, seam-side down first, for about 3-4 minutes per side, until the leaves are slightly charred and the tofu is golden brown and heated through.
- 6
Repeat with the remaining tofu and leaves. If using, sprinkle chopped scallions over the rolls before serving.
- 7
Serve hot with nuoc cham (Vietnamese dipping sauce) and fresh herbs.
