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Preparation
15 minutes
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Cooking
15 minutes
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Difficulty
Easy
The rustic and flavorful banana tofu soup is an ideal soup dish that makes your home meal more appealing and flavorful. Today, let’s cook with TasteVN to learn how to make this super simple yet high-quality dish right at home!
Ingredients for Banana Tofu Soup Serves 4
Green bananas 4 pieces Fried tofu 3 pieces Betel leaves 3 leaves Perilla leaves 50 gr Shallots 2 bulbs Garlic 2 bulbs Spring onions 3 stalks Turmeric powder 1 tablespoon Sour fermented rice 1 tablespoon Cooking oil 1 tablespoon Common spices a little (salt/ sugar/ ground pepper)
How to Choose Fresh Ingredients
How to properly select green bananas
- You should choose bananas that are dark green, with a slightly yellowed skin and some black spots.
- Proper green bananas have a shiny skin and a consistent curve.
- Avoid buying bananas that are light green or have large dark spots, as these are either too young or too ripe and won’t taste good when cooked.
How to choose safe fried tofu
- Safe fried tofu is the one that has a beautiful golden color, when smelled has the scent of cooking oil and the characteristic smell of tofu.
- Avoid choosing burnt or charred fried tofu as it will taste bitter and unpleasant when eaten.
- To ensure better quality, you can make tofu at home and then fry it golden according to the simple recipe from TasteVN.
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How to make Banana Tofu Soup
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Prepare the ingredients
Peel the bananas and then soak the peels and bananas in diluted saltwater for about 15 minutes.
After soaking, cut the bananas into pieces about 1/4 of a finger thick. For the peels, cut them into pieces about 2 fingers long.
Next, wash the tofu with water and then use a knife to cut it into small, bite-sized squares.
Remove the roots from the green onions, wash them thoroughly, and chop them finely. Wash the perilla and Vietnamese balm leaves several times until clean, then chop finely.
Finally, peel the garlic and shallots, then chop them finely.
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Cook Banana Tofu Soup
Place a pan on the stove, add 1 tablespoon of cooking oil. When the oil is hot, add minced onion and garlic and sauté over medium heat until fragrant.
Next, add the green bananas and 1 tablespoon of turmeric powder to the pan and stir-fry for about 3 minutes. After 3 minutes, season the pan with 1 tablespoon of salt, 1 teaspoon of sugar, then stir-fry for an additional 3 minutes before turning off the heat, and transfer to a plate.
Place a pot on the stove, add 500ml of water, the stir-fried bananas, and fried tofu into the pot and cook over high heat. When the water boils, add 1 tablespoon of sour fermented rice, 1 teaspoon of ground pepper, and continue to cook for another 5 minutes.
After that, add the chopped scallions, perilla leaves, and Vietnamese curry leaves into the pot, adjust the seasoning to taste, then turn off the heat and serve the soup in a bowl.
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Final Product
The banana and tofu soup when completed will have an eye-catching yellow color, the fragrant aroma of wild betel leaves, soft and chewy bananas, and a sweet and sour broth that is characteristic and very enjoyable without being greasy.
This dish is incredibly delicious when eaten with hot rice. Let’s get into the kitchen and make it!
With easily found ingredients and a simple recipe, I wish you success in making the banana and tofu soup that is rustic yet incredibly flavorful and appealing right at home to treat your family!
