Silken Tofu Stewed with Shiitake Mushrooms

Name: Silken Tofu Stewed with Shiitake Mushrooms (Dậu Hũ Kho Nấm)
Yield: Serves 4-6 as part of a Shared Meal
Cuisine: Vietnam
Ingredients: 250 g (9 oz) silken tofu, drained; 2 tablespoons sugar; vegetable oil, for deep-frying; 1 teaspoon dark soy sauce; 125 ml (4 fl oz/½ cup) light soy sauce; 1 tablespoon finely chopped garlic; 1 tablespoon garlic oil; 1 bird’s eye chilli, sliced, to garnish; 15 fresh shiitake mushrooms, stems discarded, halved if large

Dậu Hũ Kho Nấm

Preparation info

Serves
4-6
as part of a Shared Meal

Difficulty
Easy

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

About

WHEN I THINK OF TOFU I’M REMINDED OF WHEN MY MOTHER WOULD COOK THIS DISH, ON CERTAIN DAYS OF THE LUNAR CALENDAR WHEN WE WERE NOT TO EAT MEAT. NOW I LOOK FORWARD TO IT EVERY MONTH. IF YOU ARE ONE OF THOSE PEOPLE WHO THINK THAT TOFU IS BLAND AND TASTELESS, TRY THIS DISH - IT WILL CONVERT YOU.

Ingredients

250 g (9 oz) silken tofu, drained
vegetable oil, for deep-frying
2

Asia
Vietnam
Dinner
Side dish
Starter
Vegan
Southeast Asia

Method

Cut the tofu into 3 cm (1¼ inch) cubes and pat dry with paper towel. Pour the oil into a wok or saucepan and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Add t