Both Matthias and me follow the….tofu religion
Just kidding, but really we do love tofu. Our first dish to dip in the hot pot would be tofu, I even replace half of the meat with tofu when making my Vietnamese fried spring rolls (recipe here). So of course with this hot weather, dishes made with tofu is on the top of my list, because no matter what dish it is, tofu always bring a very refreshing and light mouthfeel. My last meal can proably be names “The tofu medley”, because tofu is included in both the meat and the soup dish. It’s really delicious though, so we both ate to our heart’s content.
Công thức tiếng Việt: Liên khúc đậu phụ
1. Stuffed tofu with tomato sauce
- 200g tofu
- 125g ground pork
- 2 dried jelly ears mushroom
- 1 tablespoon chopped scallion
- 1 clove of garlic
- 1 tablespoon ketchup
- Fish sauce, salt, pepper, sugar
1. Soak the dried jelly ears mushroom in warm water to soften them then chop into small pieces. Mix them well with ground meat and chopped scallion, season to taste, don’t make it too salty though since we will serve it with tomato sauce.
2. Lightly rinse the tofu, cut into cubes of 1.5cm thick. Use a knife to cut 2/3 of the tofu in half, stuff the prepared filling into the cut part. Try to estimate so that the filling balances with the tofu, don’t over stuff or you will break the tofu.
3. Heat a pan on medium high heat, add about 5 tablespoon of oil and heat until it’s hot enough (test by dipping a chopstick in the oil, if small bubbles form rapidly around the chopstick then the oil is ready). Fry the tofu until the two sides turn golden brown, when the tofu is golden, put the meat part into the oil for 10-15 seconds to brown the meat.
4. Put the tofu on some paper towel to absorb the excess oil.
1. While waiting for the tofu to cook, rinse the tomatoes, use a knife to make a cross incision on the top and bottom. Bring a pot of water to a boil, add the tomatoes and par-boil for 30-45 seconds then transfer them to a bowl of cold water. Peel the tomatoes, take out the seeds and set aside, cut the pulp into wedges. Mince the garlic.
2. Bring a tablespoon of oil on high heat, add the garlic and fry until fragranced, add the tomatoes, pass the seeds through a sieve to get the juice, discard the seeds.
3. Sprinkle some salt on the tomato and toss until it’s soft, add water if the sauce is too thick. Add the tofu with a tablespoon of ketchup, season to taste, reduce the heat to low and simmer for 10-15 minutes, turning the tofu once in a while.
2. Swirled egg tofu soup/Cloud tofu soup
- Half a tomato
- 1 clove of garlic
- 100g tofu
- Chopped scallion
- 1 egg
* Directions: (really really simple)
1. Cut the tofu into bite size pieces. Finely mince the garlic. Rinse the tomato and cut into wedges. Heat a pan on medium high heat, add a tablespoon of oil. Add the garlic and fry until fragranced, add the tomato wedges and toss with some salt until they’re soft.
2. Add water (to your preference), add the tofu and simmer for 5 minutes until the water comes to a boil again. Reduce the heat to medium high heat. Break the egg to a separate bowl, lightly beat it, slowly add to the soup, at the same time swirl the soup so the egg will make long thin strips like clouds season to taste and you’re done.