Vietnamese Braised Tofu and Mushrooms - Đậu Hũ Kho Nấm
This is a veganized version of thịt kho (braised pork belly) using tofu, mushrooms and vegan shrimp.
Servings: 2 -4 servings (meant to be served alongside mutliple other dishes)
Ingredients
- 2 tsp 5 mL neutral flavoured oil (I used canola)
- 1/2 medium onion diced (~1/3 cup)
- 1/2 cup ~60-80 g of chopped king oyster mushrooms
- 1 cup 250 mL Coco Rico (sweet coconut soda, you can also use water and 1.5 tbsp of sugar instead, it just won't have the same depth of flavour)
- 3 tbsp 45 mL vegan fish sauce or soy sauce
- 1 tsp 5 mL dark soy sauce (I used a mushroom flavoured one, but any dark soy sauce will do)
- 1 tsp 5 mL kosher salt (omit this if you're using a salty soy sauce)
- 2 blocks of fried tofu about 4 oz, or 113 g, cut into ~1-inch cubes
- 6 pieces of vegan shrimp totally optional, you can just use more mushroom or tofu
- 1/2 tsp 2.5 mL chili flakes
Instructions
- In a small pot, combine onion and oil and cook until translucent.
- Add the mushrooms and cook until they begin to caramelize.
- If you find it sticking to the bottom, deglaze and lift up the flavour with a splash of the Coco Rico (coconut soda). If you don't have the coconut soda, do that with a splash of water.
- Add the vegan fish sauce (add sugar here if you're not using coconut soda), dark soy sauce, and salt (omit if you're using soy sauce instead) and stir to combine. If you're using sugar, allow the sugar to dissolve and begin to caramelize here. If you see any burning or sticking, simply add the remainder of the Coco Rico.
- Add the tofu, shrimp, and chili flakes, then bring to a medium low heat and allow to simmer to reduce the liquid, stirring occasionally.
- Taste for saltiness: it should have a rich, sweet and savoury flavour. Add more salt if you want it saltier.
- Enjoy with rice!