Vietnamese Braised Tofu with Mushrooms
How to Make Đậu Hũ Nấu Nấm
Đậu hũ nấu nấm, or tofu with mushrooms, makes a delicious and healthy Vietnamese vegetarian dish. Cubed tofu gets simmered in a savory sauce along with straw mushrooms until absorbed into the tofu’s porous texture. The sauce features quintessential Vietnamese flavors like fish sauce, soy sauce, lemongrass and garlic. Follow these easy steps to make this flavorful Vietnamese tofu and mushroom specialty at home.
Ingredients You’ll Need
– 1 lb firm tofu, cubed
– 4 oz fresh straw mushrooms
– 1 lemongrass stalk, minced
– 3 garlic cloves, minced
– 1 shallot, diced
– 2 tablespoons fish sauce
– 2 tablespoons soy sauce
– 1 teaspoon sugar
– 1 cup vegetable broth
– 2 tablespoons oil
– Green onion, cilantro, chilies for garnish
Prep the Tofu and Mushrooms
Drain the tofu of excess water and cut into 1-inch cubes. Rinse the fresh mushrooms if needed and slice into quarters. Mince the lemongrass and garlic. Dice the shallot. Measure out the broth and sauces.
Sauté the Aromatics
Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add the lemongrass, garlic and shallot. Cook 1-2 minutes until softened and fragrant.
Add Tofu and Mushrooms
Next, add in the cubed tofu and quartered straw mushrooms. Gently toss to coat evenly with oil and aromatics. Sauté for 2 minutes more.
Pour in Liquid and Simmer
Add 1 cup vegetable broth along with 2 tablespoons fish sauce, 2 tablespoons soy sauce and 1 teaspoon sugar. Bring to a gentle simmer. Cook for 15-20 minutes, until liquid is reduced by half.
Finish with Fresh Herbs
Turn off heat and garnish with sliced green onions, cilantro leaves, and thinly sliced chilies. Enjoy this Vietnamese-style vegetarian dish served hot over jasmine rice!
Tips for Best Flavor
– Use fresh, fried tofu for the best texture.
– Add mushrooms in stages so they cook evenly.
– Simmer uncovered to reduce and thicken sauce.
– Stir periodically to coat tofu with sauce.
– Add splash of vinegar for brightness.