Vietnamese · Dinner
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.
$
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
485Calories
18gProtein
16gFat
62gCarbs
8gSugar
3gFiber
720mgSodium
0mgChol
Goes well with
Off-dry GewurztraminerOff-dry Gewurztraminer — A refreshing pa...
local
Vietnamese iced jasmine teaVietnamese iced jasmine tea — A clean, a...
international
Instructions
1
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.
2
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.
3
Fry
Heat 2 tbsp neutral oil in a heavy clay pot over medium-high 90 seconds until shimmering. Lay tofu in a single layer in batches if needed, cook 3 minutes per side turning until each face crisps deep gold. Lift onto a plate.
4
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.
5
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 2 minutes, drop to lowest heat 15 minutes uncovered until sauce reduces to a glossy clinging glaze.
6
Plate
Mound rice in 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) firm tofu
- 60g (2.1 oz) dried shiitake mushroom
- 60g (2.1 oz) shallot
- 8 garlic cloves
- 40g (1.4 oz) fresh ginger
- 40g (1.4 oz) palm sugar
- 1/4 cup light soy sauce
- 2 tsp dark soy sauce
- 2 tsp vegetarian mushroom seasoning
- 1 tsp ground black pepper
- 1/4 cup neutral oil
- 300ml (1 1/4 cup) hot water
- 200g (7.1 oz) jasmine rice
- 360ml (1 1/2 cup) cold water
- 40g (medium handful) scallion
- 16g (medium handful) cilantro
- 2 fresh red bird chilli
- 1 tsp fine sea salt