Vietnamese Stuffed Tofu (Dao Hu Nhoi Thit)

japanese baked mussels

This is a classic comfort dish that any Vietnamese household knows. This simple dish contains many ingredients that your probably already have in your kitchen. And best of all, it's a 1 pot dish.

INGREDIENTS

  • 1 package fried tofu
  • 1-8oz can stewed tomatoes, skin removed and smashed using the back of a spoon or a food processor
  • 1 tablespoon sugar
  • 3 tablespoons fish sauce
  • 6 cloves garlic, minced
  • 8 oz water

PORK FILLING

  • 1/2 pound ground pork
  • 4-6 pieces dried wood ear fungus, soaked in warm water for 20 minutes
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 egg
  • 1 teaspoon cornstarch

DIRECTIONS

  1. Soak the wood ear fungus in water for about 20 minutes until soft.
  2. Cut each piece of tofu in half. Using your fingers, pinch out about half of the white inside to make room for the pork stuffing. Set aside.
  3. In a bowl, mix the ground pork, salt, pepper, egg, corn starch and wood ear fungus (sliced).
  4. Stuff the tofu with the pork mixture.
  5. In a pan (I like to use a pan with a high edge), add a little oil and fry the stuffed tofu, meat side down until brown.
  6. Add garlic and fry for an additional 20-30 seconds, until the garlic is slightly brown.
  7. Add tomatoes, fish sauce, water and sugar.
  8. Cover and simmer for 15 minutes. Keep an eye on the liquid levels, you may need to add additional water if it begins to dry out.
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