Vegetarian Mock duck with fermented tofu – Vịt nấu chao chay
Mock duck with fermented tofu - Vịt nấu chao chay
By Published: February 14, 2014
This is the vegetarian version of a popular poutry dish in Vietnam: Braised duck in fermented tofu (Vịt nấu chao). The recipe principle is the same as the original dish. Only that we use mock duck (wheat gluten) to replace duck.
- Cuisine: Vietnam
- Course Vegetarian
- Skill Level: Easy
Ingredients
- 2 cans mock duck wheat gluten, 280g each, sliced into 0.5 inch pieces
- 1 leek white part minced, green part finely sliced
- 300 g taro 10.5 oz., cut into cubes
- 300 ml coconut water
- *Marinade*
- 3-4 cubes fermented tofu
- 2 tsp sugar
- 1 tsp ginger minced
- 1 tsp garlic minced
- 1 tsp mushroom seasoning powder optional
- *Dipping sauce*
- 1-2 cubes fermented tofu
- 1 tsp sugar
- 1 tsp ginger minced
- 1/2 tsp garlic minced
- 1 tbsp lime juice
Instructions
- In a small bowl, combine all ingredients for the marinade with 1 tbsp of the juice from the mock duck can. Mash the fermented tofu with a spoon and mix well.
- Combine the marinade with the sliced mock duck and mix well. Set aside for 15 minutes to marinate.
- Heat 1 tbsp cooking oil in a saucepan or a wok and sautée the minced leek til quite golden. Then add coconut water and the remaining liquid from the mock duck cans. Also add taro cubes and bring to a boil. Cover the lid and cook for 15-20 minutes until the taro is soft. Season to taste with salt, sugar, mushroom powder or more fermented tofu.
- Ladle over rice/noodle/pasta and serve hot.
You can also serve this dish as a hotpot with water spinach or mustard greens. In that case, deep-fry the taro cubes before adding to the stew to maintain their shape.
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