Easy Vietnamese: Tofu pillows, tomatoes and broccoli in fish sauce
When tofu is cooked properly, it is soft, pillowy and smooth – like bouncing on a cloud.
SERVES 2-3 as a side dish
FOR THE TOFU
2 tbsp vegetable oil
pinch of sea salt
400g fresh tofu, cut into 3cm x 4cm pieces, patted dry
FOR THE VEGETABLES
1 round shallot, finely chopped
1 garlic clove, finely chopped
165g cherry tomatoes, halved
75g mushrooms of choice
100g Tenderstem broccoli, cut into bitesized florets
2 tbsp shaoxing wine or mirin
1 tbsp fish sauce
FOR THE GARNISH
3 spring onions, sliced diagonally
small handful of coriander leaves
- Heat a large frying pan or wok, add half the oil and the sea salt, then fry the tofu over a medium heat for 8 minutes on each side until golden. Remove from the heat and lift the tofu on to paper towels to remove excess oil.
- Put the frying pan back over a medium-high heat, add the remaining oil and brown off the shallot, then add the garlic and fry until golden. Add the tomatoes and keep them still for a couple of minutes to brown, then gently turn.
- After about 4 minutes, add the mushrooms and broccoli and quickly stir-fry for a couple of minutes. Add the fried tofu, shaoxing wine or mirin and fish sauce, gently stirring for another 2-3 minutes.
- Garnish with the spring onions and coriander and serve with steamed rice or vermicelli noodles.
TIP Use soy sauce instead of fish sauce to make this vegan.
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