Simple and Delicious Method for Making Grilled Tofu with Foil in the Oven

Prepare Ingredients

First, wash the asparagus and green beans thoroughly, then drain and cut into pieces. For the carrot, peel it, wash it, and then cut it into rounds.

Clean the chicken thigh mushrooms and cut them in half, while the bell pepper should be cut into bite-sized pieces. Next, peel the shallots, wash them, and cut them into wedges.

Sauté the Ingredients

Heat a pan on the stove and add 1 tablespoon of cooking oil. When the oil is hot, add the chopped shallots and sauté until fragrant.

Next, add the prepared green beans and carrots and stir-fry until cooked.

Then, add the chicken thigh mushrooms, bell pepper, asparagus, 1 teaspoon of vegetable seasoning, 1 teaspoon of soy sauce, and 1 teaspoon of vegetarian oyster sauce. Stir-fry the vegetables for about 15 minutes, then season to taste and turn off the heat.

Bake tofu in foil

You prepare a clay pot, lining the inside with a piece of foil. Then, you place the small square pieces of fried tofu at the bottom and add all the sautéed vegetables on top.

Next, you tightly wrap the foil and place the pot in the oven. Bake the tofu for 20 minutes at a temperature of 200 degrees Celsius.

Final Product

Grilled tofu wrapped in foil has an enticing light aroma. The ingredients come out hot and steaming, the tofu is soft and creamy, while the vegetables are tender yet still retain their crunch. Everything blends together perfectly. Enjoying this dish with white rice is absolutely delightful.

Preparing the ingredients

After purchasing silken tofu, cut it into bite-sized pieces.

Separate the broccoli into small florets, peel the outer layer of the stems, slice them, and wash thoroughly with water several times.

For oyster mushrooms and shiitake mushrooms, cut off the stems, then soak in diluted salt water for about 10 minutes, and wash several times with water; tear the oyster mushrooms into bite-sized pieces.

For the carrot and potato, peel, wash, and then slice. For the onion, peel, wash, and then cut into wedges.

Boil vegetables and fry soft tofu

You place a pot of water on the stove, when the water boils, add a bit of salt to keep the vegetables’ color, then add all the prepped vegetables to blanch briefly.

Cut the soft tofu into small pieces and coat evenly with cornstarch so that the cornstarch coats the tofu pieces.

Next, put a pan on the stove, add 300ml of cooking oil to the pan. Wait until the oil is hot, then add the cornstarch-coated soft tofu and fry on low heat.

Fry until the soft tofu is golden on all sides, then remove it and let it drain.

Stir-fry vegetables

You place a pan on the stove, sauté a little cooking oil with 1 tablespoon of minced shallots.

At the same time, you mix 1 cup of sauce consisting of 1 tablespoon of vegetarian seasoning, 1 tablespoon of sugar, 1 teaspoon of pepper, 1 tablespoon of vinegar, 2 tablespoons of plum sauce and chili sauce, 1 tablespoon of oyster sauce.

Next, you add the briefly boiled vegetables into the pan and stir-fry, stir-frying for about 2 minutes before adding a little of the mixed sauce from above into the pan.

Finally, add 1 tablespoon of cornstarch water and stir well.

Baked Tofu in Foil

Prepare a sheet of aluminum foil, place the stir-fried vegetable mixture at the bottom and put the fried tofu on top, then drizzle the sauce evenly and wrap the foil tightly.

Next, take the foil-wrapped vegetables and tofu and place it in the oven, baking at 180 degrees for about 15 minutes.

Final Product

The baked tofu in foil once completed has an enticing aroma. The soft tofu has a crispy layer on the outside, creamy and tender on the inside, mingling with the natural sweetness of the vegetables along with the rich sauce, making it very appealing.

This dish can be enjoyed with hot rice, ensuring it will be a delicious and unique addition to your meal!