Vietnamese · beginner
Vietnamese Claypot Tofu And Braised Mushrooms
Crispy golden tofu cubes and meaty king oyster mushrooms stewed in a savory lemongrass and soy caramel sauce.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat and fry tofu cubes for 6 to 8 minutes until golden and crisp on all sides. Set aside.
- 02
In a saucepan or claypot, heat the remaining tablespoon of oil with brown sugar over medium heat until it melts and turns amber.
- 03
Add minced lemongrass, minced garlic, and sliced red chili, stirring for 1 minute until very fragrant.
- 04
Add the king oyster mushrooms and sauté for 3 minutes until slightly softened.
- 05
Pour in the soy sauce, dark soy sauce, and 100ml of water, bringing the mixture to a gentle boil.
- 06
Fold in the fried tofu cubes, lower heat to medium-low, and simmer for 8 to 10 minutes until liquid thickens into a rich coating glaze.
- 07
Serve hot over steamed jasmine rice.
A LITTLE KITCHEN KNOW-HOW
Đậu Hũ Kho (Claypot Tofu Braising)
Combining pre-crisped tofu cubes with absorbent mushrooms in a reduction sauce to seal in crispy textures while absorbing savory aromatics.
Notes from the kitchen
- Pressing the tofu with paper towels beforehand removes excess water, ensuring crispier edges when pan-frying.
- Finely mince the lemongrass white core so it softens nicely into the sauce during simmer.
- Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
