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Caramelised clay-pot tofu and mushrooms
Đậu kho: tofu and mushrooms braised in dark caramel, soy sauce, coconut water and black pepper
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 3
Ingredients
Method
0/5 doneStep 1: Heat 2 ⅛ tbsp vegetable oil in a non-stick frying pan over a medium-high heat and fry 14 oz firm tofu for 6–8 minutes, turning, until golden all over. Lift out, then fry 7 oz king oyster or fresh shiitake mushrooms in ⅞ tbsp vegetable oil for 3 minutes until browned at the edges.
10 minStep 2: Put 2 tbsp sugar and 1 tbsp water in a clay pot or small heavy saucepan over a medium heat. Leave it alone until the sugar melts and bubbles, then swirl the pot as it colours. Keep going until it is a deep mahogany brown and just starting to smoke, 4–5 minutes in all.
5 minStep 3: Straight away add 2 shallots and 3 cloves garlic (stand back, it splutters) and stir for 30 seconds. Then pour in 3 tbsp soy sauce and 1 cup coconut water; the caramel will seize into lumps, but it melts again as it heats.
Step 4: Add the tofu, mushrooms and half the 1 tsp black pepper and bring to the boil. Turn the heat down and simmer, uncovered, for 12–15 minutes, turning the tofu now and then, until the sauce has reduced to a thick, dark, shiny glaze that coats the tofu.
15 minStep 5: Taste: it should be salty-sweet and peppery. Scatter over 1 red chilli, 2 spring onions and the rest of the pepper, and serve bubbling in the pot with 3 bowls steamed jasmine rice.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 22 g
- Carbs
- 52 g
- Fat
- 20 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does caramelised clay-pot tofu and mushrooms take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of king oyster or fresh shiitake mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of sugar?
- Caster sugar, same amount.
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