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Cooking Culmination

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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Vietnamese Claypot Tofu And Braised Mushrooms · Cooking Culmination

Discover / Vietnamese

Editorial sample recipeVietnamesebeginnerVeganVegetarianDairy-Free

Vietnamese Claypot Tofu And Braised Mushrooms

Name: Vietnamese Claypot Tofu And Braised Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 400 g Firm tofu, pressed and cut into 1-inch cubes; 200 g King oyster mushrooms, sliced into bite-sized rounds; 2 tbsp Minced lemongrass, finely chopped white stalk only; 3 clove Garlic, minced; 2 tbsp Soy sauce; 1 tsp Dark soy sauce; 1 tbsp Brown sugar; 3 tbsp Vegetable oil; 1 piece Red chili, sliced

Crispy golden tofu cubes and meaty king oyster mushrooms stewed in a savory lemongrass and soy caramel sauce.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Vietnamese Claypot Tofu And Braised Mushrooms

AI illustration

Ingredients

Servings

400 g Firm tofupressed and cut into 1-inch cubes
200 g King oyster mushroomssliced into bite-sized rounds
2 tbsp Minced lemongrassfinely chopped white stalk only
3 clove Garlicminced
2 tbsp Soy sauce
1 tsp Dark soy sauce
1 tbsp Brown sugar
3 tbsp Vegetable oil
1 piece Red chilisliced

Allergen information

This recipe contains or may contain:

gluten
molluscs
soy

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Đậu Hũ Kho (Claypot Tofu Braising)

Combining pre-crisped tofu cubes with absorbent mushrooms in a reduction sauce to seal in crispy textures while absorbing savory aromatics.

Instructions

Step 1: Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat and fry tofu cubes for 6 to 8 minutes until golden and crisp on all sides. Set aside.

Step 2: In a saucepan or claypot, heat the remaining tablespoon of oil with brown sugar over medium heat until it melts and turns amber.

Step 3: Add minced lemongrass, minced garlic, and sliced red chili, stirring for 1 minute until very fragrant.

Step 4: Add the king oyster mushrooms and sauté for 3 minutes until slightly softened.

Step 5: Pour in the soy sauce, dark soy sauce, and 100ml of water, bringing the mixture to a gentle boil.

Step 6: Fold in the fried tofu cubes, lower heat to medium-low, and simmer for 8 to 10 minutes until liquid thickens into a rich coating glaze.

Step 7: Serve hot over steamed jasmine rice.

Cooking tips

Pressing the tofu with paper towels beforehand removes excess water, ensuring crispier edges when pan-frying.
Finely mince the lemongrass white core so it softens nicely into the sauce during simmer.
Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.