Caramelized Tofu and Mushroom Clay Pot — Dau Hu Kho
Vietnamese chay caramel clay-pot tofu with firm tofu and shiitake mushrooms simmered in a dark palm-sugar caramel of vegetarian fish sauce and black pepper until the sauce reduces glossy clinging, served over jasmine rice with scallion.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 60g dried shiitake in 300ml hot water 10 minutes until plump, drain, halve, reserve soaking liquid. Mince 60g shallot, 8 garlic cloves, 40g ginger. Pat 400g firm tofu dry, cut into 3cm cubes. Slice 40g scallion thin, 2 fresh red chillies into rings. Rinse 200g jasmine rice until water runs clear.
Boil
Add rice to a medium pot with 360ml cold water and a pinch of salt, bring to a boil over high 3 minutes, cover, reduce to lowest heat 12 minutes until tender and water absorbs.
Fry
Heat 2 tbsp neutral oil in a large heavy clay pot or Dutch oven over medium-high 90 seconds until shimmering. Working in batches if needed to avoid crowding, lay tofu in a single layer, cook 3 minutes per side turning until each face crisps deep gold. Lift onto a plate.
Toast
Add 2 tbsp oil to the same pot, melt 40g palm sugar over medium 3 minutes until syrup turns deep amber and smells of toffee. Add shallot, garlic, ginger 1 minute until fragrant.
Braise
Slide tofu and shiitake into caramel, toss to coat 1 minute. Stir in 1/4 cup light soy, 2 tsp dark soy, 2 tsp mushroom seasoning, 1 tsp black pepper over high heat 30 seconds until glossy. Pour in 300ml hot water and reserved soaking liquid, simmer over medium 3 minutes, drop to lowest heat 18 minutes uncovered until sauce reduces to a glossy clinging glaze.
Plate
Mound rice into bowls, ladle tofu and shiitake over with dark braising sauce, scatter scallion, chilli rings, cilantro across, and serve while the clay pot sizzles.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.