\nThis recipe combines the crispy texture of fried tofu with the bright, citrusy flavor of lemongrass. Perfect as an appetizer or main course, it’s a delicious twist on traditional Vietnamese cuisine.<\/p>\n
For many, Vietnamese cuisine is synonymous with bold flavors, vibrant colors, and fresh ingredients. And what better way to experience this delicious culture than through the lens of veganism? In this article, we’re excited to share with you our top 20 favorite Vietnamese tofu recipes that are not only cruelty-free but also bursting with flavor. From crispy fried delights to comforting bowls of noodle soup, these dishes are sure to satisfy your taste buds and leave you wanting more.<\/p>\n
Whether you’re a seasoned vegan or just looking for some plant-based inspiration, we’ve got you covered with our carefully curated selection of recipes that showcase the best of Vietnamese cuisine. So let’s dive in and explore the incredible world of Vietnamese tofu dishes \u2013 and discover why this cuisine is so much more than just a flavorful fusion!<\/p>\n
\nThis recipe combines the crispy texture of fried tofu with the bright, citrusy flavor of lemongrass. Perfect as an appetizer or main course, it’s a delicious twist on traditional Vietnamese cuisine.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 block firm tofu, drained and cut into small cubes Instructions:<\/strong><\/p>\n 1. In a shallow dish, mix together cornstarch, flour, paprika, salt, and pepper. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block of firm tofu, drained and cut into small cubes Instructions:<\/strong><\/p>\n 1. In a large pot, combine broth, soy sauce, ginger, sugar, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 10 minutes. Cooking Time:<\/strong> 25 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 30-40 minutes (including marinating time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, drained and cut into 1-inch cubes Instructions:<\/strong><\/p>\n 1. Preheat clay pot or a heavy-bottomed skillet over medium heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, drained and cut into bite-sized cubes Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, drained and crumbled Instructions:<\/strong><\/p>\n 1. In a bowl, combine tofu, mixed vegetables, cilantro, and cooked rice noodles. Cooking Time:<\/strong> 10-15 minutes (prep time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block of firm tofu, drained and cut into small cubes Instructions:<\/strong><\/p>\n 1. Cook rice noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/p>\n – 1 block of extra-firm tofu, drained and cut into 1-inch cubes Instructions:<\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, drained and cut into small cubes Instructions:<\/strong><\/p>\n 1. In a large bowl, combine the mixed greens, tofu cubes, and diced green mango. Cooking Time:<\/strong> 10-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, drained and cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large pan over medium-high heat. Cooking Time:<\/strong> 15-18 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet over medium heat. Cooking Time:<\/strong> 20-22 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 bitter melons (about 1 pound each), seeded and sliced into 1-inch thick rounds Instructions:<\/strong><\/p>\n 1. Preheat the oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> Approximately 40-50 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block of firm tofu, drained and cubed Instructions:<\/strong><\/p>\n 1. In a large pot, bring the broth to a simmer. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of rice paper wrappers Instructions:<\/strong><\/p>\n 1. Fill a large bowl with warm water. Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, cut into small cubes Instructions:<\/strong><\/p>\n 1. Heat the oil in a wok or large skillet over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, drained and cut into small cubes Instructions:<\/strong><\/p>\n 1. In a large pot, combine broth, rice, ginger, and star anise. Bring to a boil, then reduce heat and simmer for 20 minutes or until the rice is cooked. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, drained and cut into bite-sized cubes Instructions:<\/strong><\/p>\n 1. In a shallow dish, whisk together pineapple juice, soy sauce, brown sugar, ginger, and red pepper flakes (if using). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, drained and cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat the oil in a wok or large skillet over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Get ready to spice up your vegan cooking with these 20 flavorful Vietnamese tofu recipes! From crispy tofu with lemongrass to caramelized tofu in clay pot, and from spicy stir-fries to refreshing salads, this collection has something for every taste. Discover the bold flavors of Vietnam’s street food scene, including popular dishes like banh mi sandwiches, spring rolls, and noodle salads. With a range of textures and flavors, these recipes will add variety and excitement to your plant-based meals. Start cooking up a storm with this deliciously vegan guide!<\/p>\n","protected":false},"excerpt":{"rendered":" For many, Vietnamese cuisine is synonymous with bold flavors, vibrant colors, and fresh ingredients. And what better way to experience this delicious culture than through the lens of veganism? In this article, we’re excited to share with you our top 20 favorite Vietnamese tofu recipes that are not only cruelty-free but also bursting with flavor. … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":21568,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-21835","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-copycat-recipes"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/21835","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=21835"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/21835\/revisions"}],"predecessor-version":[{"id":21836,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/21835\/revisions\/21836"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/21568"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=21835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=21835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=21835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 stalks lemongrass, bruised
\n– 1\/4 cup cornstarch
\n– 1\/4 cup all-purpose flour
\n– 1 teaspoon paprika
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/4 cup vegetable oil
\n– 2 cloves garlic, minced
\n– 2 tablespoons soy sauce
\n– 1 tablespoon lime juice
\n– Chopped cilantro or scallions for garnish (optional)<\/p>\n
\n2. Dip tofu cubes into the mixture, shaking off excess.
\n3. Heat oil in a large skillet over medium-high heat. Fry tofu until golden brown, about 3-4 minutes per side.
\n4. Remove tofu from oil and set aside. In the same skillet, saut\u00e9 lemongrass, garlic, soy sauce, and lime juice for 1 minute.
\n5. Add fried tofu back to the skillet and toss with the lemongrass mixture.
\n6. Serve hot, garnished with cilantro or scallions if desired.<\/p>\nTofu Pho with Fresh Herbs<\/h2>\n
\nThis recipe is a creative twist on the classic Vietnamese noodle soup, Pho. By substituting tofu for beef or chicken, we create a vegetarian version that’s just as flavorful and satisfying.<\/p>\n
\n– 4 cups of vegetable broth
\n– 2 tablespoons of soy sauce
\n– 2 tablespoons of grated ginger
\n– 1 tablespoon of sugar
\n– 1\/4 teaspoon of red pepper flakes (optional)
\n– 8 ounces of rice noodles
\n– Fresh herbs: basil, mint, cilantro, and\/or Thai basil leaves
\n– Lime wedges<\/p>\n
\n2. Cook rice noodles according to package instructions. Drain and set aside.
\n3. Add tofu to the pot and cook for an additional 5 minutes or until heated through.
\n4. Serve hot, topped with cooked noodles, fresh herbs, and a squeeze of lime juice.<\/p>\nVietnamese Tofu Banh Mi Sandwich<\/h2>\n
\nGet ready for a flavorful fusion of Vietnamese and French culinary traditions with this mouthwatering tofu banh mi sandwich recipe.<\/p>\n
\n– 1 block of firm tofu, drained and cut into small cubes
\n– 2 tablespoons of soy sauce
\n– 1 tablespoon of rice vinegar
\n– 1 teaspoon of grated ginger
\n– 4 crispy baguette halves (or 2-3 mini baguettes)
\n– Pickled carrots and daikon (store-bought or homemade)
\n– Sliced cucumber, mint leaves, and cilantro
\n– Mayonnaise or sriracha mayo (optional)<\/p>\n
\n1. Marinate the tofu cubes in a mixture of soy sauce, rice vinegar, and grated ginger for at least 30 minutes.
\n2. Grill or pan-fry the marinated tofu until golden brown and crispy.
\n3. Assemble the sandwiches by spreading mayonnaise or sriracha mayo on each baguette half, followed by slices of grilled tofu, pickled carrots and daikon, cucumber, mint leaves, and cilantro.
\n4. Serve immediately and enjoy!<\/p>\nCaramelized Tofu in Clay Pot<\/h2>\n
\nElevate your plant-based meals with this rich and savory caramelized tofu dish cooked to perfection in a clay pot. The result is a tender, flavorful tofu with a deep amber crust that’s sure to impress.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, sliced
\n– 2 cloves garlic, minced
\n– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
\n– 1 tablespoon soy sauce
\n– 1 tablespoon honey
\n– 1 teaspoon ground cumin
\n– Salt and pepper to taste<\/p>\n
\n2. Add olive oil and cook onion and garlic until softened, about 3-4 minutes.
\n3. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
\n4. Add tofu cubes and cook for an additional 2-3 minutes, stirring occasionally.
\n5. In a small bowl, whisk together soy sauce, honey, and cumin. Pour the mixture over the tofu and vegetables.
\n6. Continue cooking for another 5-7 minutes or until the tofu is caramelized and the liquid has thickened. Season with salt and pepper to taste.<\/p>\nSpicy Lemongrass Tofu Stir-Fry<\/h2>\n
\nThis recipe combines the bold flavors of lemongrass and chili flakes with the creamy texture of pan-seared tofu, creating a mouth-watering stir-fry that’s perfect for a quick weeknight dinner.<\/p>\n
\n– 2 stalks lemongrass, bruised
\n– 2 cloves garlic, minced
\n– 1 tablespoon vegetable oil
\n– 1 small onion, thinly sliced
\n– 1 red bell pepper, diced
\n– 1\/4 teaspoon chili flakes
\n– Salt and pepper to taste
\n– Chopped cilantro or scallions for garnish (optional)<\/p>\n
\n2. Add the tofu and cook until golden brown, about 3-4 minutes per side. Remove from skillet and set aside.
\n3. In the same skillet, add the lemongrass, garlic, onion, and bell pepper. Cook for 2-3 minutes, or until the vegetables are tender-crisp.
\n4. Add the chili flakes and stir to combine.
\n5. Return the tofu to the skillet and stir to coat with the spicy lemongrass mixture. Season with salt and pepper to taste.
\n6. Serve hot, garnished with cilantro or scallions if desired.<\/p>\nVietnamese Tofu Spring Rolls<\/h2>\n
\nExperience the flavors of Vietnam with this simple and delicious recipe for tofu spring rolls. Crunchy, fresh, and packed with savory goodness, these rolls are perfect as a snack or appetizer.<\/p>\n
\n– 1\/2 cup chopped mixed vegetables (bean sprouts, carrots, cucumber)
\n– 1\/4 cup chopped fresh cilantro
\n– 1\/4 cup cooked and cooled rice noodles
\n– 2 tablespoons soy sauce
\n– 2 tablespoons lime juice
\n– 1 tablespoon sesame oil
\n– Salt and pepper to taste
\n– Rice paper wrappers (usually found in the Asian food section)<\/p>\n
\n2. In a small bowl, whisk together soy sauce, lime juice, and sesame oil. Pour the dressing over the tofu mixture and stir to combine.
\n3. Lay a rice paper wrapper on a flat surface. Place about 1\/4 cup of the filling in the center of the wrapper.
\n4. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder. Repeat with remaining wrappers and filling.
\n5. Serve immediately or store in an airtight container for up to 2 hours.<\/p>\nTofu and Mushroom Hot Pot<\/h2>\n
\nThis Tofu and Mushroom Hot Pot recipe is a comforting and flavorful Asian-inspired dish that’s perfect for a chilly evening or a quick weeknight meal. With just a few ingredients, you can create a rich and savory broth that’s packed with tender tofu and mushrooms.<\/p>\n
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 tablespoons vegetable oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated ginger
\n– 4 cups chicken or vegetable broth
\n– 1\/2 cup soy sauce
\n– 1 tablespoon oyster sauce (optional)
\n– Salt and pepper to taste
\n– Scallions, chopped (optional)<\/p>\n
\n2. Add garlic and ginger; cook for 1 minute.
\n3. Add mushrooms; cook until they release their liquid and start to brown, about 5 minutes.
\n4. Add tofu, broth, soy sauce, and oyster sauce (if using); bring to a simmer.
\n5. Reduce heat to low and let hot pot simmer for 10-15 minutes or until flavors have melded together.
\n6. Season with salt and pepper to taste.
\n7. Garnish with chopped scallions (if desired).
\n8. Serve hot over rice or noodles.<\/p>\nVietnamese Tofu Noodle Salad<\/h2>\n
\nA refreshing twist on traditional noodle salads, this Vietnamese-inspired dish combines crispy tofu, chewy noodles, and crunchy vegetables in a zesty dressing. Perfect for a quick and easy lunch or dinner.<\/p>\n
\n– 8 oz rice noodles
\n– 2 cups mixed greens (bean sprouts, cilantro, mint)
\n– 1 cup diced cucumber
\n– 1 cup diced carrots
\n– 1\/4 cup chopped peanuts
\n– 2 tbsp soy sauce
\n– 2 tbsp lime juice
\n– 1 tsp fish sauce (optional)
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, heat 1 tbsp of oil over medium-high heat. Add tofu cubes and cook until golden brown, about 3-4 minutes per side.
\n3. In a large bowl, combine mixed greens, cucumber, carrots, and peanuts.
\n4. In a small bowl, whisk together soy sauce, lime juice, and fish sauce (if using).
\n5. Add cooked noodles, tofu, and dressing to the bowl. Toss to combine and season with salt and pepper to taste.
\n6. Serve immediately and enjoy!<\/p>\nGrilled Tofu with Peanut Sauce<\/h2>\n
\nGrilled Tofu with Peanut Sauce: A flavorful and nutritious vegetarian dish that’s perfect for a quick weeknight meal or special occasion.<\/p>\n
\n– 2 tablespoons of soy sauce
\n– 2 tablespoons of maple syrup
\n– 2 cloves of garlic, minced
\n– 1 tablespoon of vegetable oil
\n– 1\/4 cup of peanut butter
\n– 1\/4 cup of soy milk or water
\n– 1 tablespoon of grated ginger
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. In a shallow dish, whisk together soy sauce, maple syrup, garlic, and vegetable oil. Add the tofu cubes and marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
\n3. Grill the tofu for 3-4 minutes per side, or until golden brown and crispy.
\n4. In a blender or food processor, combine peanut butter, soy milk or water, and grated ginger. Blend until smooth and creamy.
\n5. Serve the grilled tofu with the peanut sauce spooned over the top. Garnish with fresh cilantro leaves if desired.<\/p>\nTofu and Green Mango Salad<\/h2>\n
\nA refreshing and tangy salad that combines the creamy texture of tofu with the sweet and sour flavor of green mango, perfect for a light and healthy meal or snack.<\/p>\n
\n– 2 cups mixed greens (such as arugula, spinach, and lettuce)
\n– 1 ripe green mango, diced
\n– 1\/4 cup chopped fresh cilantro
\n– 2 tablespoons soy sauce
\n– 1 tablespoon rice vinegar
\n– 1 teaspoon honey
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, whisk together the soy sauce, rice vinegar, and honey until well combined.
\n3. Pour the dressing over the salad and toss to coat.
\n4. Sprinkle chopped cilantro on top and season with salt and pepper to taste.
\n5. Serve immediately and enjoy!<\/p>\nVietnamese Tofu Curry with Coconut Milk<\/h2>\n
\nA flavorful and aromatic curry that combines the creaminess of coconut milk with the savory taste of tofu, all wrapped up in a rich and spicy Vietnamese-inspired sauce.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon turmeric powder
\n– 1\/4 teaspoon cayenne pepper
\n– 1 can coconut milk
\n– 1 cup vegetable broth
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Add onion, garlic, and ginger; cook until onion is translucent.
\n3. Add tofu, cumin, turmeric, and cayenne; cook for 2-3 minutes.
\n4. Pour in coconut milk and vegetable broth; stir to combine.
\n5. Bring curry to a simmer; reduce heat to low and let cook for 10-12 minutes or until flavors have melded together.
\n6. Season with salt and pepper to taste.
\n7. Garnish with fresh cilantro leaves and serve over rice or noodles.<\/p>\nBraised Tofu with Tomato and Lemongrass<\/h2>\n
\nThis aromatic dish combines tender tofu, rich tomato sauce, and the brightness of lemongrass, making it a perfect accompaniment to steamed rice or noodles.<\/p>\n
\n– 1 block firm tofu, drained and cut into small cubes
\n– 2 medium tomatoes, diced
\n– 2 stalks lemongrass, bruised and chopped (about 2 tablespoons)
\n– 2 cloves garlic, minced
\n– 1 tablespoon soy sauce
\n– 1 tablespoon tomato paste
\n– 1\/4 cup vegetable oil
\n– Salt and pepper to taste<\/p>\n
\n2. Add tofu and cook until golden brown on all sides (about 5 minutes). Remove from pan, set aside.
\n3. In the same pan, add chopped lemongrass and garlic; cook for 1 minute, stirring frequently.
\n4. Add diced tomatoes, soy sauce, and tomato paste. Bring to a simmer.
\n5. Return tofu to the skillet and braise for 10-12 minutes or until flavors have melded together.
\n6. Season with salt and pepper to taste.<\/p>\nTofu Stuffed Bitter Melon Soup<\/h2>\n
\nBitter melons are a staple in many Asian cuisines, and when stuffed with tender tofu, they create a harmonious balance of flavors. This recipe combines the bitterness of the melon with the creaminess of tofu, making for a refreshing and nutritious soup.<\/p>\n
\n– 1 block of firm tofu, drained and crumbled
\n– 2 cloves of garlic, minced
\n– 1 tablespoon of soy sauce
\n– 1 tablespoon of sesame oil
\n– Salt and pepper to taste
\n– 4 cups of vegetable broth
\n– Scallions, chopped (optional)<\/p>\n
\n2. In a bowl, mix together tofu, garlic, soy sauce, and sesame oil.
\n3. Stuff each melon slice with the tofu mixture, placing about 1 tablespoon of filling per slice.
\n4. Place the stuffed melon slices on a baking sheet lined with parchment paper and bake for 15-20 minutes or until the melons are tender.
\n5. In a large pot, combine vegetable broth and baked melons. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
\n6. Season with salt and pepper to taste. Garnish with chopped scallions if desired.<\/p>\nVietnamese Tofu Pancakes<\/h2>\n
\nStart your day with a delicious and authentic Vietnamese breakfast treat – Tofu Pancakes! These crispy, savory pancakes are made with silken tofu and a blend of aromatic spices.<\/p>\n
\n– 1 block silken tofu (14 oz), drained and crumbled
\n– 2 cups all-purpose flour
\n– 1\/4 cup cornstarch
\n– 1\/4 cup grated carrot
\n– 1\/4 cup chopped scallions
\n– 2 cloves garlic, minced
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 tablespoon vegetable oil
\n– 2 tablespoons soy sauce
\n– 2 tablespoons water
\n– Optional: pickled carrots and chili flakes for garnish<\/p>\n
\n1. In a large bowl, combine tofu, flour, cornstarch, carrot, scallions, garlic, salt, and pepper. Mix until smooth.
\n2. Gradually add the vegetable oil, soy sauce, and water. Stir until well combined.
\n3. Heat a non-stick skillet or griddle over medium heat.
\n4. Using a 1\/4 cup measuring cup, scoop the batter onto the skillet.
\n5. Cook for 3-4 minutes on each side, or until crispy and golden brown.
\n6. Serve with pickled carrots and chili flakes, if desired.<\/p>\nTofu and Watercress Soup<\/h2>\n
\nThis refreshing soup is a perfect blend of creamy tofu and peppery watercress, making it a delightful addition to any meal. With just a few simple ingredients, you can create a flavorful and healthy dish in no time.<\/p>\n
\n– 2 cups of chicken or vegetable broth
\n– 1 bunch of fresh watercress, chopped
\n– 1 tablespoon of soy sauce
\n– 1 teaspoon of sesame oil
\n– Salt and pepper to taste<\/p>\n
\n2. Add the cubed tofu and cook for 3-4 minutes or until heated through.
\n3. Stir in the chopped watercress, soy sauce, and sesame oil.
\n4. Season with salt and pepper to taste.
\n5. Serve hot and enjoy!<\/p>\nVietnamese Tofu Rice Paper Wraps<\/h2>\n
\nSavor the flavors of Vietnam with these crispy rice paper wraps filled with tender tofu and fresh vegetables. A perfect snack or light meal for any occasion!<\/p>\n
\n– 1 block of firm tofu, drained and cut into small cubes
\n– 1\/2 cup of shredded carrots
\n– 1\/2 cup of shredded cucumber
\n– 1\/4 cup of chopped cilantro
\n– 2 tablespoons of soy sauce
\n– 1 tablespoon of sesame oil
\n– Salt and pepper to taste
\n– Optional: chili flakes, pickled ginger, or other favorite toppings<\/p>\n
\n2. Soak one rice paper wrapper for about 10 seconds, until it becomes soft and pliable.
\n3. Place the tofu, carrots, cucumber, and cilantro in the center of the wrapper.
\n4. Drizzle with soy sauce and sesame oil; sprinkle with salt and pepper to taste.
\n5. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up tightly.
\n6. Repeat with remaining wrappers and filling ingredients.
\n7. Serve immediately and enjoy!<\/p>\nTofu and Bamboo Shoot Stir-Fry<\/h2>\n
\nA flavorful and nutritious stir-fry dish that combines the tender bite of tofu with the earthy sweetness of bamboo shoots.<\/p>\n
\n– 2 bamboo shoots, peeled and sliced into thin strips
\n– 2 tablespoons vegetable oil
\n– 1 onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 tablespoon soy sauce
\n– 1 teaspoon oyster sauce (optional)
\n– Salt and pepper to taste<\/p>\n
\n2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
\n3. Add the onion and garlic to the pan and stir-fry until the onion is translucent.
\n4. Add the bamboo shoots and cook for an additional 2-3 minutes, or until they start to soften.
\n5. Return the tofu to the pan and add the soy sauce and oyster sauce (if using). Stir-fry everything together for about 1 minute.
\n6. Season with salt and pepper to taste.
\n7. Serve hot over rice or noodles.<\/p>\nVietnamese Tofu Congee<\/h2>\n
\nThis comforting and nourishing congee recipe combines the creamy texture of tofu with the aromatic flavors of Vietnam. Perfect for a cozy day or as a soothing meal after a long evening, this dish is sure to warm your heart and belly.<\/p>\n
\n– 2 cups chicken or vegetable broth
\n– 1 cup uncooked white rice
\n– 1 tablespoon grated ginger
\n– 1 star anise pod
\n– 1\/4 teaspoon ground cinnamon
\n– Salt to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Add tofu and cinnamon. Simmer for an additional 5-7 minutes, stirring occasionally.
\n3. Season with salt to taste.
\n4. Serve hot, garnished with cilantro leaves if desired.<\/p>\nTofu and Pineapple Sweet and Sour Dish<\/h2>\n
\nThis sweet and sour tofu dish is a flavorful and refreshing twist on traditional Chinese cuisine. Marinate the tofu in a tangy mixture of pineapple juice, soy sauce, and spices, then serve it with crispy pineapple chunks and a drizzle of sweet chili sauce.<\/p>\n
\n– 1 cup pineapple juice
\n– 2 tablespoons soy sauce
\n– 1 tablespoon brown sugar
\n– 1 teaspoon grated ginger
\n– 1\/4 teaspoon red pepper flakes (optional)
\n– 1 ripe pineapple, diced
\n– Salt and pepper to taste
\n– Sweet chili sauce for serving<\/p>\n
\n2. Add the tofu cubes and marinate for at least 30 minutes.
\n3. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper.
\n4. Remove the tofu from the marinade, letting any excess liquid drip off.
\n5. Place the tofu on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
\n6. Meanwhile, toss the pineapple chunks with a pinch of salt and pepper.
\n7. Serve the baked tofu with sweet chili sauce and crispy pineapple chunks.<\/p>\nVietnamese Tofu with Black Pepper Sauce<\/h2>\n
\nThis recipe combines the richness of tofu with the bold flavors of black pepper, garlic, and fish sauce. The result is a dish that’s both familiar and exciting, perfect for a quick weeknight dinner or a special occasion.<\/p>\n
\n– 2 cloves garlic, minced
\n– 1 tablespoon vegetable oil
\n– 2 tablespoons fish sauce
\n– 1 tablespoon black pepper
\n– 2 tablespoons soy sauce
\n– 1 tablespoon sugar
\n– 2 tablespoons water
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Add the tofu and cook until golden brown, about 3-4 minutes per side.
\n3. In a small bowl, whisk together the fish sauce, black pepper, soy sauce, sugar, and water.
\n4. Pour the sauce into the wok or skillet with the tofu and stir to combine.
\n5. Reduce heat to low and simmer for 2-3 minutes, allowing the flavors to meld.
\n6. Season with salt and pepper to taste.
\n7. Garnish with cilantro leaves, if desired.<\/p>\nSummary<\/h2>\n