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    Home » Recipes

    Vietnamese Tofu Loaf

    By: Thomas Published: 21 Aug, 20 Updated: 7 Oct, 21 20 Comments

    RecipePrintComments
    5 from 3 votes
    Vietnamese Tofu Loaf (Vegan + GF)
    Vietnamese Tofu Loaf (Vegan + GF)

    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!

    Vietnamese Tofu Loaf (Vegan + GF)

    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!

    Vietnamese Tofu Loaf (Vegan + GF)

    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.

    Vietnamese Tofu Loaf (Vegan + GF)

    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.

    Vietnamese Tofu Loaf (Vegan + GF)

    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 (Vegan + GF)

    Vietnamese Tofu Loaf

    Author: Thomas
    Vietnamese-inspired tofu loaf loaded with black mushrooms, carrots, shallots, and glass noodles! A delicious topping to white rice or noodles!
    5 from 3 votes
    Print Pin Review
    Prep Time : 20 mins
    Cook Time : 25 mins
    Total Time : 45 mins
    Servings 1 Loaf (about 10 slices)
    Calories 66 kcal

    Ingredients
     
     

    • 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

    Glaze

    • 2 tablespoon of the tofu cream
    • 1 teaspoon anatto oil*
    • 2 tablespoon tapioca starch
    • 2 tablespoon water

    Instructions
     

    • 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!

    Notes

    *To make your own anatto oil, heat about 1 teaspoon of anatto seeds in ¼ cup of oil over medium heat for about 3-5 minutes, or until the oil has turned red. Remove from heat, discard the seeds and store the oil in a clean glass jar.

    Nutrition

    Serving: 1 sliceCalories: 66 kcalCarbohydrates: 8.2 gProtein: 3.9 gFat: 2.1 gFiber: 1.2 gSugar: 0.8 g
    Course : Appetizer, Side Dish
    Cuisine : Vietnamese
    Keyword : cha hap, tofu meatloaf, vietnamese meatloaf
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. Andrea H

      August 22, 2020 at 3:30 am

      5 stars
      Hi. I'm in America. I can't find a 7 x 4 inch loaf pan anywhere. I'm assuming this is a rough conversion from metric measurements to imperial. What's the next best size? Would an 8 x 5 inch loaf pan be too big for this recipe? Thanks.

      Reply
      • Thomas

        August 31, 2020 at 6:43 pm

        Hi Andrea,
        The best size is the size that will fit in your steamer 🙂 I recommend going with at least a 2-inch deep pan though.

        Reply
    2. Laura Niles

      August 24, 2020 at 12:48 am

      Hi, every store bought fermented tofu has a bpa warning on the label even if the packaging is a bottle. Do you think this has to do with the fermenting process and how the product is stored before it’s bottled? I was hoping to have it prepared rather than make my own.

      Reply
      • Thomas

        August 31, 2020 at 6:59 pm

        Hi Laura,
        I'm afraid I have never seen a warning on the ones I get. Have you tried checking different brands/stores?

        Reply
    3. Elayne

      January 05, 2021 at 12:21 pm

      Hi, When you say a "cube" of fermented tofu, aprox how many grams or ounces is that?

      Reply
      • Thomas

        January 05, 2021 at 1:36 pm

        Hi Elayne,
        Chao is always sold as cubes in a brine, all of them are about the same size. I checked and a cube is approximately 17g.

        Reply
    4. Susie

      March 17, 2021 at 6:29 pm

      This looks delicious! Any thoughts on how long you can store it in the fridge?

      Reply
      • Thomas

        March 18, 2021 at 6:06 am

        Thanks! I would say around 5 days.

        Reply
    5. Yodan

      April 05, 2021 at 5:27 pm

      Thomas, thank you for your beautiful blog and wonderful recipes! I just discovered it today, and am completely amazed.

      For this Vietnamese Tofu Loaf recipe, (I'll sound like a dummy) do you also chop the glass noodles before adding to the mix? Otherwise, it seems they might tear the loaf when you cut it.

      Many thanks!

      Reply
      • Thomas

        April 06, 2021 at 5:51 am

        You're welcome Yodan! Thanks for your kind words 🙂
        Yes, you should chop the glass noodles as well (about 1/2-inch long).

        Reply
        • Yodan

          April 06, 2021 at 7:52 pm

          Thank you!

          Reply
    6. Sophie Taschner-Baldwin

      May 07, 2021 at 8:10 am

      Hi ya, I don't have a steamer, will this cook in the oven? 🙂
      Many thanks and LOVE your recipes!

      Reply
      • Thomas

        May 08, 2021 at 6:55 am

        I haven't tried it honestly, as this kind of loaf is always steamed. It might work if you bake it wrapped in aluminum paper.
        Thanks for your kind words!

        Reply
    7. Honey

      May 20, 2021 at 6:45 pm

      I would like to cook this in an electric Instant Pot. Do you have any suggestions for cooking time and setting?
      Thank you

      Reply
      • Thomas

        May 21, 2021 at 6:39 am

        I haven't tried steaming it in the Instant Pot, but I would try steaming for about 5-7 minutes.

        Reply
    8. Kristen

      June 28, 2021 at 3:48 am

      5 stars
      Thanks for another magical recipe! I made this today and it will be a weekly dinner item from now on, for sure! Guys, you need to make it!

      Reply
      • Thomas

        June 28, 2021 at 11:29 am

        Thanks so much Kristen, glad you liked this recipe!

        Reply
    9. hong

      July 13, 2021 at 9:49 pm

      Thanks for putting this out there! We are awaiting results of our experimentation. Not following the recipe exactly, making modifications but it's good to know there is have a standard that actually works.

      Hong

      Reply
    10. Linda

      January 12, 2022 at 8:12 pm

      5 stars
      Hi Thomas:
      A craving for Banh mi brought me to your spectacular website today, I love everything about it and wanted to thank you for giving me the base of an Indonesian snack recipe I've been searching literally years for. Google translate was a major help but the recipes weren't vegan. It's a form of deep fried squares of tofu stuffed with basically the same ingredients used here with the addition of bean sprouts and without the Chao if my taste buds remember correctly. Shredded leek was used instead of green onion, the name of the snack in the Indonesian deli that no longer sells it was a generic 'tahu isi' but it wasn't the kind with pre-fried tofu puffs stuffed with a filling, it was the homogeneously veggie larded tofu loaf version you shared here, battered and deep fried, a panko coating would work brilliantly here too.
      Happy 2022! Thanks to you mine has started off deliciously!

      Reply
      • Thomas

        January 14, 2022 at 8:37 pm

        Hi Linda,
        Thanks so much for your kind words! Ohhh, that "tahu isi" sounds so delicious, I will definitely check it out!
        Happy 2022 to you as well 😉

        Reply

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