Tofu and Mushroom Clay Pot (Đậu hũ nấm hầm)
This Đậu hũ nấm hầm (Tofu and Mushroom Clay Pot) recipe is a classic Vietnamese dish that combines the earthy flavors of tofu and mushrooms in a savory clay pot stew.
Ingredients
- 300g firm tofu, cubed
- 200g mushrooms, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1/2 tsp black pepper
- 1/2 cup vegetable broth
- 2 tbsp cooking oil
- Green onions, chopped (for garnish)
Instructions
- In a clay pot or deep skillet, heat the cooking oil over medium heat.
- Add the minced garlic and sliced onion, sauté until fragrant.
- Add the cubed tofu and sliced mushrooms, stir-fry for 3-4 minutes.
- Pour in the soy sauce, sugar, and black pepper, mix well.
- Gradually add the vegetable broth, cover the pot, and simmer for 20-25 minutes.
- Uncover the pot, increase the heat to thicken the sauce if desired.
- Garnish with chopped green onions before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 20g
- Fat
- 12g
Supplies
Clay pot or deep skillet Cutting board Knife Measuring spoons Stovetop
Tools
Serving spoon Cooking spatula
Serving suggestions
Serving suggestions: Serve the Đậu hũ nấm hầm with steamed white rice for a complete meal.
Tips & tricks
Tips: For extra flavor, marinate the tofu and mushrooms in the soy sauce and sugar mixture for 15 minutes before cooking.
Cost
$10