Now that we know how to make Vietnamese Soybean Sauce, let's put it to use!
This tofu dish is probably one of my favorite, it's saucy, packed with umami (think sweet, salty, spicy), and so delicious!
ABOUT THE DISH
This recipe is inspired by a Vietnamese dish called "đậu hũ kho tương hột", the first two words meaning tofu, kho meaning braised, and the last two words being the name of the soybean sauce. It was one of the first tofu dish I tried in Viet Nam and I instantly loved it!
It requires just a few ingredients and comes together in less than 30 minutes.
First, we sauté garlic, lemongrass, and chili for a couple of minutes. Next, add the soybean sauce, water to dilute, and diced tofu. When it comes to the tofu, you can use regular firm tofu, or fried one.
Note: if using store-bought soybean sauce like this one, add about 2 tablespoon of sugar/maple syrup since the Vietnamese version tends to be sweeter than the Chinese one.
Black mushrooms, salted radish, and chopped vermicelli are often added to this dish for extra texture and flavor. Here, I omitted the radish as it's not an easy to find ingredient. Simmer everything together for 10-15 minutes and top with green onions!
Serve this saucy tofu with steamed or stir-fried greens and some rice. It has the perfect balance of sweet, salty, and spicy, plus it's high in protein!
Looking for more tofu dishes? Check out this Stuffed Tofu in Spicy Tomato Sauce, Sweet & Sour Tofu Bowls, of these Tofu Balls with Spicy Seaweed Tofu Rolls!
Let me know in the comments if you try this recipe!
Tofu in Soybean Sauce
Ingredients
- 1 tablespoon oil
- 1 tablespoon minced lemongrass
- 1 clove of garlic minced
- ¼ red bird's eye chili finely chopped, optional
- 1 dry black mushroom (use 2-3 if small) soaked for 10 minutes and finely chopped
- 1 teaspoon sugar or maple syrup
- ¼ teaspoon salt
- ¾ cup soybean sauce see notes
- ½ cup water
- ¼ cup chopped cooked vermicelli
- 14 ounces firm tofu diced into 1-inch cubes
- 3 tablespoon chopped green onions
Instructions
- Heat the oil in a large non-stick skillet over medium heat. Once hot, add the minced lemongrass, garlic, and chili. Sauté for about 2 minutes.
- Finely chop the dry black mushroom and add to the skillet. Sauté for another minute.
- Add the sugar, salt, soybean sauce, water, cooked chopped vermicelli, and diced tofu. Let simmer for about 10 minutes, stirring regularly to coat the tofu with the sauce. Let it simmer until the sauce has slightly thickened.
- Top with chopped green onions and serve hot with steamed rice and/or your favorite greens! Tofu will keep for up to 3 days in the refrigerator.
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