Tofu combined with 2 familiar ingredients for a delicious and addictive dish

Tofu is a staple food in Vietnamese households. The simplest way to prepare it is to boil or fry it. However, to add variety for your family, you can try preparing it this way.

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Ingredients for steamed tofu with mushroom sauce

Basic ingredients

– Tofu: about 550g

– Shrimp: 150g

– Oyster mushrooms: 4 stalks

– Enoki mushrooms: 1/2 bag

– Spring onions: 3 stalks

– Cornstarch: 1 tablespoon

– Sesame oil: 1/2 tablespoon

– Salt

Marinade for minced shrimp

– Mirin or cooking wine: 1 teaspoon

– Finely chopped spring onions: 1/2 teaspoon

– Salt, black pepper

Sauce ingredients

– Seaweed broth: 2 cups

– Hoisin sauce: 1 tablespoon

– Soy sauce: 1 tablespoon

– Salt, black pepper

Starch water ingredients

– Cornstarch: 2 tablespoons

– Water: 2 tablespoons

Instructions for steamed tofu with mushroom sauce

– After buying the tofu, rinse it under water to remove dirt. Then cut the tofu into bite-sized pieces. Bring a pot of water to a boil, blanch the tofu for about 1 minute, then drain on paper towels.

– Cut off the root of the enoki mushrooms and slice them into 2cm-long pieces. Cut the oyster mushrooms into 6 pieces each. Finely chop the spring onions. Mix cornstarch and water in a bowl. Then add the two types of mushrooms and spring onions into the starch water mixture.

– Use a small spoon to create holes on the surface of the tofu pieces. Finely mince the shrimp and put it in a bowl. After creating the holes, mince the excess tofu and add it to the shrimp, along with the seasoning ingredients for the shrimp. Mix well.

– Use a little cornstarch to cover the surface of the tofu holes. Then add the minced shrimp mixture into the holes. Repeat this process with the remaining ingredients. Steam in a steamer for about 8 minutes.

– Put the sauce ingredients in a pot. Bring the sauce to a boil. When the mushrooms are cooked, add the starch water and cook until thickened. Add salt to taste. Finally, add the spring onions and sesame oil, then turn off the heat.

– Remove the tofu from the steamer and place it on a plate. Pour the sauce over the tofu. Your dish is now ready to be served.

If you don’t have seaweed broth, you can use bone broth or use stock cubes boiled with water – as long as it suits your taste.

Final dish

Steamed tofu with mushroom sauce is a healthy dish with tofu and shrimp as the main ingredients. The rich and fragrant taste of tofu combined with the crisp and sweet shrimp creates a delightful sensation. The sauce only uses a small amount of hoisin sauce and soy sauce, so it is not too strong. The added sweetness of mushrooms gives the dish a gentle flavor.

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Frequently asked questions

The recipe is a combination of tofu, eggs, and shrimp. First, you need to prepare the tofu by cutting it into small cubes and frying it until it’s golden brown. Then, beat the eggs and mix them with the shrimp, before pouring the mixture into the pan to fry. Finally, you can season it with fish sauce, sugar, and pepper to taste.

The secret to the dish’s delicious flavor lies in the combination of fresh, high-quality ingredients. Firm tofu provides a crispy texture and a subtle taste, while eggs and shrimp add protein and a savory touch. The dish is then seasoned with fish sauce, sugar, and pepper to enhance the flavors and create a balanced, mouthwatering meal.

This recipe is very versatile and can be easily adapted. For a vegetarian option, simply omit the shrimp and replace the fish sauce with soy sauce. If you prefer a spicier dish, add some chopped chili peppers or a dash of your favorite hot sauce. You can also experiment with different types of tofu (silken, soft, extra firm) to find your preferred texture.

When preparing tofu, it’s important to press it first to remove excess moisture, which helps it absorb flavors better. You can use a tofu press or simply place the tofu between layers of paper towels and weigh it down with a heavy object. As for cooking, frying is a great way to achieve a crispy texture, but you can also bake, grill, or steam tofu for a healthier alternative.

Yes, this dish can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave or fry it in a pan until heated through. You can also freeze the cooked dish for up to 2 months and thaw it in the refrigerator before reheating.

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