Spicy tofu -Đậu phụ sốt cay
Recipe: Spicy tofu -Đậu phụ sốt cay
By Published: February 4, 2018
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 20 mins
- Yield: 2-3 Servings
Tofu is definitely the main source of protein for Vietnamese vegetarians. Here in Vietnam, most people eat vegetarian on full moon and new moon day following Buddhist tradition. And of course tofu shops are most busy on those days
Ingredients
- 10 g dried shiitake mushroom Soaked in warm water for 10 minutes
- 1 block silky tofu Cut into small cubes
- 1 tsp minced garlic
- 1 tsp shallot
- 1 tbsp sate
- 1 tbsp soy sauce
- 1 tbsp vegan oyster sauce
- 1 tbsp chili sauce
- 1/4 cup water
- 1 tbsp julienned ginger
- 1 tbsp sugar
- 1/2 tsp stock powder
- 1/2 tsp salt
Instructions
- Squeeze out the excess water and finely mince the dried shiitake mushroom .
- Add some oil in a saucepan or a wok. Fry some minced garlic, shallot and chili till fragrant
- Then add the mushroom, some sate or hot sauce of your choice (you can use Korean hot pepper paste or sriracha. I use sate cay), soy sauce, vegan oyster sauce, chili sauce, about 1 tbsp each. Then add ¼ cup water and 1 tbsp julienned ginger.
- Add the tofu cubes. To season, add 1 tbsp sugar, ½ tsp stock powder and ½ tsp salt. Simmer for a few minutes till the sauce slightly thickened. Serve with hot steam rice.
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