Dau Hu Kho Nam - Braised Tofu and Mushrooms
Dau Hu Kho Nam - Braised Tofu and Mushrooms
Ingredients
For the Tofu and Mushrooms
- 3 firm tofu, blocks
- 1 cup button mushrooms, sliced
- 1 cup shiitake mushrooms, sliced
- 1 tablespoon neutral oil
For the Aromatics
- 3 garlic, cloves, minced
- 1 inch ginger, sliced
- 2 lemongrass, stalks, white parts sliced
- 2 Thai chilis, minced
For the Braising Liquid
- 1 1/2 tablespoons granulated sugar
- 2 tablespoons vegetarian fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon mushroom seasoning
- 1/2 teaspoon black pepper
- 1 cup coconut water
- 1/2 cup water
For Garnish
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/2 tablespoon fried shallots
Instructions
- 1
Chop the 3 blocks of firm tofu into 1-inch cubes. Heat a large pan over medium-high heat and add enough neutral oil to coat the bottom. Pan-fry the tofu until it is golden brown on all sides.
⏱️ 10 min
- 2
Remove the fried tofu from the pan and set it aside on a plate lined with paper towels to drain excess oil.
⏱️ 1 min
- 3
Add the 1 cup of sliced button mushrooms and 1 cup of sliced shiitake mushrooms to the same pan (add a little more oil if needed). Sauté the mushrooms until they are lightly browned and have released their moisture.
⏱️ 5 min
- 4
Remove the sautéed mushrooms from the pan and set them aside with the tofu.
⏱️ 1 min
- 5
Prepare the aromatics: mince the 3 cloves of garlic, slice the 1 inch of ginger, slice the white parts of the 2 stalks of lemongrass, and mince the 2 Thai chilis.
⏱️ 5 min
- 6
In a medium bowl, combine the 1 1/2 tablespoons of granulated sugar, 2 tablespoons of vegetarian fish sauce, 1 tablespoon of soy sauce, 1 teaspoon of mushroom seasoning, 1/2 teaspoon of black pepper, 1 cup of coconut water, and 1/2 cup of water. Whisk well to create the braising liquid.
⏱️ 3 min
- 7
Add 1 tablespoon of neutral oil to the pan. Sauté the minced garlic, sliced ginger, and sliced lemongrass until fragrant, about 1-2 minutes.
⏱️ 2 min
- 8
Add the minced Thai chilis to the pan and sauté briefly for about 30 seconds.
⏱️ 1 min
- 9
Pour the prepared braising liquid into the pan and bring it to a boil over medium-high heat.
⏱️ 3 min
- 10
Once the liquid is boiling, add the fried tofu and sautéed mushrooms back into the pan.
⏱️ 1 min
- 11
Lower the heat to medium-low, cover the pan, and simmer for 15 minutes, allowing the flavors to meld.
⏱️ 15 min
- 12
After 15 minutes, remove the lid and continue to simmer for another 5 minutes, or until the sauce has thickened slightly to your desired consistency.
⏱️ 5 min
- 13
Garnish the braised tofu and mushrooms with 1/4 cup of chopped green onions, 1/4 cup of chopped cilantro, and 1/2 tablespoon of fried shallots.
⏱️ 1 min
- 14
Serve immediately with steamed rice and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Dau Hu Kho Nam - Braised Tofu and Mushrooms
For the Tofu and Mushrooms
- 3 firm tofu, blocks
- 1 cup button mushrooms, sliced
- 1 cup shiitake mushrooms, sliced
- 1 tablespoon neutral oil
For the Aromatics
- 3 garlic, cloves, minced
- 1 inch ginger, sliced
- 2 lemongrass, stalks, white parts sliced
- 2 Thai chilis, minced
For the Braising Liquid
- 1 1/2 tablespoons granulated sugar
- 2 tablespoons vegetarian fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon mushroom seasoning
- 1/2 teaspoon black pepper
- 1 cup coconut water
- 1/2 cup water
For Garnish
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/2 tablespoon fried shallots
Instructions
- 1
Chop the 3 blocks of firm tofu into 1-inch cubes. Heat a large pan over medium-high heat and add enough neutral oil to coat the bottom. Pan-fry the tofu until it is golden brown on all sides.
⏱️ 10 min - 2
Remove the fried tofu from the pan and set it aside on a plate lined with paper towels to drain excess oil.
⏱️ 1 min - 3
Add the 1 cup of sliced button mushrooms and 1 cup of sliced shiitake mushrooms to the same pan (add a little more oil if needed). Sauté the mushrooms until they are lightly browned and have released their moisture.
⏱️ 5 min - 4
Remove the sautéed mushrooms from the pan and set them aside with the tofu.
⏱️ 1 min - 5
Prepare the aromatics: mince the 3 cloves of garlic, slice the 1 inch of ginger, slice the white parts of the 2 stalks of lemongrass, and mince the 2 Thai chilis.
⏱️ 5 min - 6
In a medium bowl, combine the 1 1/2 tablespoons of granulated sugar, 2 tablespoons of vegetarian fish sauce, 1 tablespoon of soy sauce, 1 teaspoon of mushroom seasoning, 1/2 teaspoon of black pepper, 1 cup of coconut water, and 1/2 cup of water. Whisk well to create the braising liquid.
⏱️ 3 min - 7
Add 1 tablespoon of neutral oil to the pan. Sauté the minced garlic, sliced ginger, and sliced lemongrass until fragrant, about 1-2 minutes.
⏱️ 2 min - 8
Add the minced Thai chilis to the pan and sauté briefly for about 30 seconds.
⏱️ 1 min - 9
Pour the prepared braising liquid into the pan and bring it to a boil over medium-high heat.
⏱️ 3 min - 10
Once the liquid is boiling, add the fried tofu and sautéed mushrooms back into the pan.
⏱️ 1 min - 11
Lower the heat to medium-low, cover the pan, and simmer for 15 minutes, allowing the flavors to meld.
⏱️ 15 min - 12
After 15 minutes, remove the lid and continue to simmer for another 5 minutes, or until the sauce has thickened slightly to your desired consistency.
⏱️ 5 min - 13
Garnish the braised tofu and mushrooms with 1/4 cup of chopped green onions, 1/4 cup of chopped cilantro, and 1/2 tablespoon of fried shallots.
⏱️ 1 min - 14
Serve immediately with steamed rice and enjoy!