1. Coconut Braised Tofu
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Preparation
5 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Coconut Braised Tofu Serves 2
Fried tofu 5 pieces (or white tofu as desired) Coconut 1 fruit Chili 1 fruit Red onion 1 bulb Garlic 2 cloves Cooking oil 50 ml Ketchup 1/2 teaspoon Chili sauce 1 teaspoon Cooking oil 60 ml Soy sauce 1 teaspoon Vegetarian fish sauce 2 teaspoons Vegetarian seasoning 1/2 teaspoon Common spices a little (salt/ sugar/ monosodium glutamate)
Ingredient Image
-khia-va-mon-Nom-Dua-Leo-thanh-dam-rat-la-ngon-0-52-screenshot-800x450.jpg "2 ways to make coconut braised tofu, light yet flavorful, great with rice 3")
How to make Coconut Braised Tofu
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Prepare the ingredients
Fried tofu (or plain tofu) bought ready-made, cut into 2 or 3 pieces lengthwise.
Shallots and garlic peeled, minced together with 1 chili pepper.
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Fry the tofu
Place a pan on the stove, add 50ml of cooking oil and heat it up. Add the tofu and fry until all sides of the tofu pieces are golden and crispy.
Tip: If you buy pre-fried tofu, you don’t need to fry it too long, as it will make the dish rubbery when braising.
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Coconut milk braised tofu
Heat a pan on the stove, add 10ml (about 1 tablespoon) of cooking oil. Add minced garlic, onion, and chili, and sauté until fragrant.
Add the tofu and then pour in the coconut milk, bringing it to a boil for 2 – 3 minutes.
Continue to add 1/4 teaspoon of salt, 1/2 teaspoon of sugar, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of ketchup, 1/2 teaspoon of vegetarian seasoning, 1 teaspoon of chili sauce, 1 teaspoon of soy sauce, 2 teaspoons of vegetarian fish sauce, and gently stir to mix the spices evenly.
Reduce the heat and simmer until the sauce is absorbed into the tofu.
Tip:- Cooking the coconut milk with the tofu first before adding the seasonings will enhance the dish’s flavor without making it too salty, resulting in a more delicious meal.
- Add ketchup and chili sauce to give the dish a beautiful, eye-catching color.
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Finished Product
Coconut braised tofu has a delicious, rich flavor, with a chewy exterior and a soft, moist interior, very flavorful but not too salty, perfectly balanced because of the sweetness of the coconut water that rounds out the taste.
You can enjoy this dish with hot rice to make your vegetarian meal more appealing.
2. Tofu Stuffed with Mushrooms Braised in Coconut Water
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Tofu Stuffed with Mushrooms Braised in Coconut Water Serves 4
Fried tofu 3 pieces Dried tofu skin 6 sheets (fresh or dried optional) Onion 200 gr Chicken leg mushrooms 2 pieces Shiitake mushrooms 100 gr Straw mushrooms 200 gr Garlic chives 100 gr Fresh coconut water 50 gr Vegetarian oyster sauce 1 tablespoon Soy sauce 3 tablespoons Chili sauce 1 tablespoon Cooking oil 7 tablespoons Vegetarian seasoning powder 1 tablespoon Sugar/salt to taste
How to choose fresh ingredients
How to choose delicious tofu skin leaves
- Choose tofu skin leaves that are bright yellow, firm, slightly crispy, with no significant tears or breaks at the edges, and no signs of mold or unpleasant odors.
- It is advisable to buy tofu skin at reputable supermarkets or grocery stores to ensure the best quality.
- Additionally, you can also make tofu skin at home using TasteVN’s recipe.
How to choose fresh chicken thigh mushrooms
- Choose chicken thigh mushrooms that have bright colors, with uniform sizes, about the size of two fingers.
- Fresh chicken thigh mushrooms will have intact caps, not bruised or leaking.
- Avoid choosing chicken thigh mushrooms that are too large or too long, as these are older mushrooms, hollow inside.
How to choose fresh straw mushrooms
- Choose mushrooms that are intact and have a distinct fragrant smell.
- Fresh straw mushrooms are round and still have caps. The caps are large, and the stems are short.
- Straw mushrooms that are black usually have a stronger flavor and aroma than white straw mushrooms.
- Avoid selecting mushrooms that have already bloomed, are bruised, or have strange odors.
How to choose delicious fresh shiitake mushrooms
- The shape of fresh shiitake mushrooms looks like an umbrella, not bruised. Fresh shiitake mushrooms have a characteristic aroma.
- You should choose mushrooms of moderate size, with short stems, a tightly cupped cap, and a slightly yellow-brown color.
- Limit choosing caps that are dark brown as they might be toxic, however, you should also be flexible in your selection since typically, shiitake mushrooms will also turn dark brown when cooked.
How to prepare Shiitake Mushroom Stuffed Tofu Braised in Coconut Water
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Prepare Ingredients
Cut the fried tofu in half horizontally, use a spoon to scrape out the soft white insides, and set aside. Soak the tofu skin in water for 15 minutes to soften, then remove and drain.
Clean the straw mushrooms, cut off the stems, and cut in half. Clean the chicken leg mushrooms, cut them into small bite-sized pieces. Clean the shiitake mushrooms, cut off the stems and chop into small pieces.
Peel the onion and cut into strips. Clean the chives and blanch briefly.
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Sauté the mushroom filling
Put a pan on the stove, add 2 tablespoons of cooking oil and heat it up.
Add the sliced onion and sauté until the onion turns translucent and slightly golden, then continue to add the tofu filling and the chopped mushrooms, and sauté for 5 – 7 minutes.
Season with 1 tablespoon of vegetarian seasoning and 1 teaspoon of salt, stir well, and then turn off the heat.
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Stuff the mushroom filling and wrap with tofu skin
Put the sautéed mushroom filling into the fried tofu pieces that have been hollowed out. Then wrap it with tofu skin and tie it securely with blanched chives.
Again, put a pan on the stove, add 5 tablespoons of cooking oil and heat it up, then fry each wrapped tofu piece until golden brown on all sides.
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Braise the tofu with coconut water
Place a pot on the stove, add 3 tablespoons of soy sauce, 2 tablespoons of sugar, 50ml of young coconut water, 1 tablespoon of vegetarian oyster sauce, and 1 tablespoon of chili sauce. Bring to a boil and stir well.
Add the fried tofu with mushroom filling, and cook until the sauce begins to thicken and evenly coats the tofu. Remember to stir the tofu pieces well so that the seasoning is absorbed more thoroughly.
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Finished Product
Stuffed tofu with mushrooms braised in coconut water with a rich flavor, delicious and visually appealing. The chewy tofu skin wraps around the soft and fatty stuffed mushroom filling, soaking up the delicious sauce, enhanced by the refreshing sweetness of coconut water. A vegetarian dish that can delight anyone’s taste buds.
Eating a piece of stuffed tofu with mushrooms braised in coconut water alongside a piece of hot rice is absolutely delightful!
How to choose good tofu
For white tofu
- Good white tofu will have an off-white color; if the tofu is yellow or slightly yellow, it contains gypsum. The yellower the tofu, the more gypsum it has.
- You should buy a piece of tofu that feels light and soft in your hand. If it feels heavy, firm, slightly hard, and too square, it is best not to buy it as it contains a lot of gypsum.
- You can also bring the piece of tofu up to your nose; if it has a distinctive aroma, it is real tofu, while tofu containing gypsum will have a faint smell of lime or no smell at all.
For ready-fried tofu
- For ready-fried tofu, you should purchase vacuum-sealed types sold in reputable supermarkets or stores. You need to pay attention to the expiration date and check if the piece of tofu inside is leaking or has green mold.
- If buying from the market, pay attention to the frying oil of the seller; if the frying oil is not clean and safe, you should limit buying it for processing.
In addition, you can also make tofu at home safely and simply according to TasteVN’s recipe.
With the way of doing 2 methods of making stewed tofu in coconut water delicious and appealing that TasteVN has introduced will help your vegetarian meals become more diverse. Wishing you success in making this dish!
*Refer to the recipe and images from 2 YouTube channels: SPIRITUAL HEALTH and Cooky TV.
