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Vietnamese Braised Tofu & Mushrooms

Vietnamese Braised Tofu & Mushrooms

Author: Thomas
Caramelized tofu and mushrooms simmered in an umami-packed black pepper sauce. A classic Vietnamese dish that is delicious served over white rice!
4.50 from 4 votes
Prep Time : 15 mins
Cook Time : 12 mins
Total Time : 27 mins
Servings 2 servings
Calories 312 kcal


  • 2 tablespoon water
  • 2 tablespoon sugar
  • 1 shallot minced
  • 2 tablespoon chopped green onions
  • cup water
  • 2 tablespoon vegan fish sauce
  • 1 tablespoon sweet chili sauce or ½ tablespoon sriracha
  • 1 teaspoon soy sauce Use Maggi soy sauce for a more authentic flavor
  • teaspoon ground black pepper more to taste
  • ½ cup halved mushrooms I used cremini mushrooms
  • 10-12 ½-inch cubes of fried tofu


  • Heat the water and sugar in a small clay pot or saucepan over medium heat. Let the sugar caramelize, it should get a golden brown color. Next, add the minced shallot and green onions and cook for one more minute.
  • Next, deglaze with the water. Add the vegan fish sauce, sweet chili sauce, soy sauce, ground black pepper, and stir to combine.
  • Add the fried tofu and halved mushrooms and bring to a simmer. Let simmer covered for 7-10 minutes. The tofu and mushrooms will soak up the sauce, making them sweet and salty. Taste and adjust seasonings if needed, adding more vegan fish sauce for saltiness, or water to dilute if too salty.
  • Serve immediately on top of steaming white rice! This braised tofu and mushroom clay pot will keep for up to two days in the fridge. It tastes even better the next day as the tofu soaked up more flavors.


Serving: 1 servingCalories: 312 kcalCarbohydrates: 25.6 gProtein: 17.2 gFat: 18.2 gFiber: 3.8 gSugar: 12.6 g
Course : Main Course, Side Dish
Cuisine : Vietnamese
Keyword : black pepper, braised, tofu, vietnamese
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