If you are looking for another way to enjoy tofu, this tofu-loaf won't disappoint!
This classic Vietnamese steamed meatloaf, usually made with a mix of ground pork and eggs goes vegan here! We are swapping the meat for tofu, giving this loaf a moist texture. It's packed with mushrooms, carrots, glass noodles, and black pepper.
This Vietnamese-inspired dish is not only easy to make, it's also healthy, protein-rich, and delicious! Let's do it!
This recipe is pretty straightforward, we start by processing the tofu in a food processor until it turns into a smooth cream.
Next, the tofu cream is mixed with finely chopped black woodear mushrooms, carrots, glass noodles, and seasonings. For that extra kick of flavor, I added minced shallots, salt, maple syrup, fermented tofu for some umami, and plenty of ground black pepper!
Once you have mixed everything, transfer to a pan and steam for about 25 minutes. Steaming gives texture to the loaf, making it firmer while still retaining moisture.
The classic version usually uses egg yolks for the glaze. Here, we are replacing eggs by combining a couple tablespoons of the blended tofu with water, cornstarch to thicken, and anatto oil to give it a bright orange color.
Once your loaf is cooked, let it cool for at least 30 minutes before cutting as it will firm up a bit more once cold. I love to serve this tofu loaf as a cold appetizer, with some soy sauce on the side, or serve it as a topping to rice or white rice noodles.
I hope you will love this tofu meatloaf as much as I do! It has a delicate, yet slightly crunchy texture, and a nice black pepper kick. It's delicious as is, but can also be served on top of white rice for extra flavor and protein!
Are you looking for a non-exhaustive list of vegan Vietnamese dishes? Check out our Ultimate Guide to Eating Vegan in Viêt Nam!
Let me know in the comments if you try this recipe!
Vietnamese Tofu Loaf
- 14 oz medium tofu
- 3 tablespoon dried black woodear mushrooms soaked in warm water for 15 minutes
- ½ cup cooked mung bean noodles about 30g dry (also called glass noodles)
- 1 small carrot shredded and then diced
- 1 shallots minced
- 1 cube of fermented tofu also called chao
- 1 teaspoon maple syrup
- 1 teaspoon ground black pepper
- ¾ teaspoon salt
- optional: 2 tablespoon finely chopped green onions
- 1 tablespoon tapioca starch
- 2 tablespoon of the tofu cream
- 1 teaspoon anatto oil*
- 2 tablespoon tapioca starch
- 2 tablespoon water
- Pat the tofu dry with two sheets of kitchen paper towel to remove some of the moisture. Transfer to a food processor and process until you get a smooth cream. Pour the tofu cream into a large mixing bowl. Save two tablespoons of the tofu cream to make the glaze later.
- Drain the woodear mushrooms and slice them thinly. Cut the cooked mung bean noodles into 1.5-inch pieces. Add the wood ear mushrooms, noodles, carrot, shallot, fermented tofu, maple syrup, black pepper, salt, and green onions if using to the tofu bowl. Using a large spatula, mix everything until well combined. If you have gloves, feel free to use one to mix with your hand. Taste and adjust saltiness and sweetness to your liking. Add the tapioca starch and mix again.
- Line a 7x4-inch pan with parchment paper. Transfer the tofu mixture into the pan and press it down into an even layer. You can also use small ramequins if you don't have a larger pan.
- Place a bamboo steamer on top of a pot of boiling water. Put the pan inside the bamboo steamer and steam the tofu loaf for about 25 minutes.
- In the meantime, mix the 2 tablespoon of tofu cream with the anatto oil, tapioca starch, and water. After 25 minutes, glaze the tofu loaf with the mixture and steam for another 3 minutes.
- Remove from heat and let it cool completely. This tofu loaf is best eaten at room temperature, or cold, on top of white rice. You can also eat it as is with some soy sauce on the side, or use in sandwiches, delicious!