Vietnamese Tofu Loaf
Vietnamese-inspired tofu loaf loaded with black mushrooms, carrots, shallots, and glass noodles! A delicious topping to white rice or noodles!
Ingredients
- 14 oz medium tofu
- 3 tbsp dried black woodear mushrooms soaked in warm water for 15 minutes
- 1/2 cup cooked mung bean noodles about 30g dry (also called glass noodles)
- 1 small carrot shredded and then finely diced
- 1 shallots very finely minced
- 1 and 1/2 tsp sugar or maple syrup
- 1/2 tsp ground black pepper
- 3/4 tsp salt
- 2 tbsp finely chopped green onions (optional)
- 1 tbsp tapioca starch
Glaze
- 2 tbsp of the tofu cream
- 1 tsp annatto oil
- 2 tbsp tapioca starch
- 2 tbsp 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, sugar (or 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 tbsp 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 5 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!
- This tofu loaf will keep for up to 5 days in the refrigerator.
Notes
*To make your own annatto oil, heat about 1 tsp of anatto seeds in 1/4 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 slice | Calories: 66 kcal | Carbohydrates: 8.2 g | Protein: 3.9 g | Fat: 2.1 g | Fiber: 1.2 g | Sugar: 0.8 g