4 ways to make light vegetarian Vietnamese pork sausage with the right flavor for the family

Soak the tofu

Take the dried tofu you bought, tear it into small pieces, then soak it in water for about 10 minutes to soften. After that, take it out, rinse it with water 2 – 3 times and let it drain.

Boil the tofu skin

Place a pot on the stove, turn the heat to medium, add about 1/3 of the pot’s capacity of filtered water along with 2 teaspoons of sugar, 2 teaspoons of salt, 1 teaspoon of seasoning powder, and 1/2 teaspoon of ground pepper, then bring to a boil.

When the water boils, season to taste, then add the tofu skin and boil for 5 – 7 minutes.

Filter and press the tofu skin

Prepare a piece of filtering cloth and place it under the pressing mold.

After boiling, place the tofu skin in the mold, pull the filtering cloth over it, then place the pressing weight on top. Next, put a heavy object on top and press to drain the water.

When the tofu skin is completely drained, find an even heavier object to press down and keep the mold pressed for 2 hours. The heavier the weight, the firmer and smoother the tofu skin will be.

Cut the sausage

After completing the molding step, take the sausage out and cut it into long pieces.

Wrap the sausage

Lay 2 banana leaves on the table and place the tofu skin sausage in one corner of the leaves. Then roll it up tightly. Use string to tie around the sausage in a cross shape.

Steamed sausage

Place a steamer on the stove, add water to the steamer and bring to a boil. When the water boils, add the sausage and steam for about 2 hours. After that, remove it, let the sausage cool completely, and then cut it into bite-sized pieces.

Final product

Dried tofu sausage has a sweet and salty taste, chewy texture, and a fragrant smell of ground pepper. When eating, you can dip it into salt and pepper for a more complete flavor!

Prepare the tofu skin

Wash the fresh tofu skin with water, then boil for about 3 minutes. After that, remove it and squeeze out all the water.

Prepare other ingredients

Peel the shallots and slice them.

Cut the banana leaf to take the leaf part and discard the stem. Then, wash it with water to remove any dust, then let it drain.

Frying shallots

Place a pan on the stove, add 1 tablespoon of cooking oil. Wait for the oil to heat up, then add the shallots to fry until fragrant.

When the shallots are golden, remove them from the pan, keeping only the oil.

Marinating tofu skin

Tear the tofu skin into small strips and marinate with 2 teaspoons of sugar, 1 teaspoon of seasoning, 1 teaspoon of white pepper, and the oil used to fry the shallots, then mix well for the tofu skin to absorb the spices.

Wrap the sausage

Place the marinated tofu skin in one corner of the banana leaf. Then, roll it up and fold the ends tightly, then use string to tie it securely. The tighter it is tied, the chewier and tastier the sausage will be.

Steam the sausage

Place a pot on the stove, add boiling water close to 1/3 the height of the pot and bring to a boil. When the water is boiling, add the sausage and steam for 40 minutes.

After that, turn off the heat, leave the sausage in the pot until it cools down completely before taking it out, which will help the sausage be chewier.

Final product

So the fresh tofu skin sausage is now complete. The sausage is chewy and crispy, seasoned just right. This sausage can be stir-fried or braised, both are very delicious!

Prepare the tofu skin

Wash the tofu skin thoroughly and let it dry. Then, use a scissors to cut it into small pieces and put everything into a large bowl.

Marinate the tofu skin

Marinate the tofu skin with 1 teaspoon of MSG, 1.5 teaspoons of salt, and 1 teaspoon of pepper, then mix well and let it sit for 10 – 15 minutes.

Grind the tofu skin finely

Put the tofu skin into a meat grinder and grind it finely.

Compress and wrap the sausage

Put the freshly ground tofu skin into a bag and compress it tightly. The tighter you compress it, the chewier and tastier the sausage will be.

Then, roll the bag up and tie it tightly with nylon string.

Steam the sausage

Put the steamer on the stove, add enough water to the steamer to be about 1/3 of its height, then bring to a boil.

When the water boils, place the sausage in and steam for 15 – 20 minutes. After that, remove it, let it cool, and slice thinly for eating.

Final Product

Soft tofu sausage is completed in just a few simple steps. The sausage is chewy, has good elasticity, and is seasoned perfectly to taste. Dipping this sausage in a bowl of soy sauce makes it even more delicious.

Ingredient Preparation

After purchasing the tofu skin, cut it into pieces about 2 finger widths thick and rinse it with water 5 times.

Next, place a pot on the stove over medium heat, when the water boils, boil the tofu skin for 2 minutes and then remove it.

Then, mix 1 teaspoon of salt with the tofu skin and place it in a filter bag to squeeze out some of the water from the tofu skin.

Seasoning the tofu skin

After filtering, place the tofu skin in a bowl and season with: 1/4 tablespoon of pink salt, 1.5 tablespoons of seasoning powder, 1.2 tablespoons of golden sugar, 1.5 tablespoons of vegetarian fish sauce, 1 teaspoon of ground pepper, 1.5 tablespoons of Poaro oil, and mix well to absorb the flavors.

Wrapping the sausage

Place the seasoned tofu skin into a plastic bag, then use a spoon to tightly press the rolled tofu skin. Next, use a string to tie around the sausage.

Then, place the tofu skin in the freezer for 45 minutes to make wrapping easier.

Finally, lay 2 banana leaves on the table, place the tofu skin on top, roll it tightly, and use a string to secure it well.

Steam the sausage

You place the steamer on the stove, add enough boiling water to the pot to almost reach 1/3 of the pot’s height and bring it to a boil. When the water is boiling, place the sausage in to steam for 2.5 hours.

Next, let it cool and then put the sausage in the refrigerator for 6 hours to let it set. Finally, slice it thinly and enjoy.

Final Product

The vegetarian pork roll made from tofu skin has a fragrant smell and is easy to make. When enjoying it, you will feel the chewy, fatty texture inside and the seasoning is just right. This pork roll is best paired with salt, pepper, lime, and fresh vegetables for an amazing taste!