Ha Noi Street Food Collection Vol 16.3 : Casserole Of Tofu And Shiitake Mushrooms

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Tofu is often used in the Vietnamese cuisine.
I wasn’t so keen on it myself, until was invited by my friend Thao Co and her family. There I tasted tofu of the best quality, simply by itself with nuoc cham dip sauce.
The recipe below is for a casserole with previously deep-fried tofu.

Vietnamese soya sauce is a little sweeter than Japanese or Thai. This makes sure that the dish is beautifully balanced. If you can’t get Vietnamese soya, add a little more of the sweet soya sauce, until the salty soya taste no longer dominates too much.

Ingredients

Ganish
  • 250 g tofu
  • pure vegetable oil for deep-frying
  • 75 ml light soya sauce
  • 3 tbsp sweet or dark soya sauce
  • 3 tbsp brown sugar
  • 1 tbsp garlic oil
  • 20 shiitakes (mushrooms)
  • 750 ml water
  • 1 clove of garlic, finely chopped
  • handful soya bean sprouts
  • 2 spring onions, cut into rings
  • 1 large red chilli, cut into large slanted slices
  • fresh black pepper
  • a little extra sugar (optional)

Step By Step !

  1. Cut the tofu into cubes of 3 X 3 cm and dab them dry.
  2. Pour the vegetable oil into a pan with a thick bottom and bring it to the right temperature for deep-frying (175 °C). Deep-fry the tofu for 2 to 3 minutes golden brown on all sides. Remove the tofu with a slotted spoon and let it cool down.
  3. Mix the light soya sauce with the dark soya sauce, the sugar and the garlic oil and stir well. Marinate the tofu and the shiitakes in this mixture for at least 30 minutes.
  4. Transfer the marinade with the tofu to a pan and pour 750 ml water into it. Bring the stew to the boil. Let it simmer for I good 30 minutes or until half of the cooking liquid has evaporated. Add the finely chopped garlic and let it reduce a little more.
  5. Taste the dish and check that it is not too salt?.
  6. Garnish with soya bean sprouts, spring onions, red chilli and a turn of the pepper mill.
  7. lf necessary add a little extra sugar.

Source : Hanoi Street Food - Tom Vandenberghe & Luk Thys

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