When it comes to vegetarian cuisine, few cultures have mastered the art of incorporating tofu into their dishes like the Vietnamese. With a rich history of Buddhist and Confucian influences, Vietnamese cooking has evolved to incorporate a wide variety of plant-based ingredients, including the versatile soybean product known as tofu.
From savory stir-fries to sweet and sour soups, and from crispy snacks to comforting bowls, Vietnamese cuisine offers endless possibilities for creative and delicious tofu dishes. In this article, we’ll explore 20 authentic Vietnamese recipes that showcase the versatility and flavor of tofu in traditional Vietnamese cooking. Whether you’re a long-time fan of Vietnamese food or just looking to try something new, these recipes are sure to inspire your next culinary adventure.
Vietnamese Lemongrass Tofu
This flavorful and aromatic dish is a staple of Vietnamese cuisine, with the brightness of lemongrass and the creaminess of coconut milk complementing the tender tofu perfectly. Serve it as an appetizer or main course for a delicious and exotic meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 stalks lemongrass, bruised and chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 2 tablespoons coconut milk
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a blender or food processor, combine lemongrass, garlic, and 1 tablespoon of vegetable oil. Blend until smooth.
2. Heat the remaining 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
3. Add the tofu and cook until golden brown on all sides, about 5 minutes.
4. Add the lemongrass mixture, coconut milk, soy sauce, and fish sauce (if using). Stir to combine.
5. Reduce heat to low and simmer for an additional 2-3 minutes or until the sauce has thickened slightly.
6. Season with salt and pepper to taste. Garnish with fresh cilantro leaves.
Cooking Time: 10-12 minutes
Crispy Vietnamese Tofu with Fish Sauce
Elevate your vegan game with this flavorful and crispy tofu dish, perfectly balanced by the savory and umami flavors of fish sauce. A staple in Vietnamese cuisine, this recipe is a must-try for any plant-based food lover.
Ingredients:
– 1 block firm or extra-firm tofu, drained and cut into bite-sized pieces
– 1/2 cup cornstarch
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon fish sauce (or to taste)
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– Salt and pepper, to taste
– Fresh cilantro or scallions, chopped (optional)
Instructions:
1. In a shallow dish, mix together cornstarch, salt, and pepper.
2. Dredge tofu pieces in the cornstarch mixture, shaking off excess.
3. Heat 2 tablespoons of vegetable oil in a non-stick skillet or wok over medium-high heat. Fry tofu until golden brown and crispy, about 3-4 minutes per side.
4. Remove tofu from the pan and set aside. In the same pan, add remaining 2 tablespoons of oil and sauté garlic, fish sauce, soy sauce, rice vinegar, and ginger for 1 minute.
5. Add the fried tofu back into the pan and toss to coat with the flavorful sauce. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 15-20 minutes
Vietnamese Caramelized Tofu (Đậu Hũ Kho)
A popular Vietnamese dish, Đậu Hũ Kho is a sweet and savory caramelized tofu recipe that’s perfect for a quick weeknight dinner or special occasion. This flavorful dish is typically served with steamed rice or noodles.
Ingredients:
– 1 block of firm tofu, drained and cut into 1-inch cubes
– 2 tablespoons of vegetable oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of fish sauce (or vegetarian alternative)
– 1 cup of sugar
– 1 cup of water
– 1 tablespoon of grated ginger
– Salt and black pepper to taste
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
3. In the same pan, add onion and garlic; cook until onion is translucent.
4. Add fish sauce, sugar, water, and ginger to the pan. Bring to a boil, then reduce heat to medium-low.
5. Simmer for 10-15 minutes or until the sauce has thickened slightly.
6. Return tofu to the pan and toss to coat with caramelized sauce.
7. Season with salt and black pepper to taste.
Cooking Time: 20-25 minutes
Vietnamese Tofu and Tomato Stir-Fry
This recipe brings together the bright flavors of Vietnam with a simple and satisfying stir-fry. Crisp vegetables, savory tofu, and tangy fish sauce come together in harmony to create a delicious and nutritious meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 medium tomatoes, diced
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon fish sauce
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. Add onion, garlic, and ginger to the pan and stir-fry until onion is translucent.
4. Add tomatoes, fish sauce, and soy sauce. Stir-fry for an additional 2-3 minutes or until tomatoes are tender.
5. Return tofu to the pan and stir-fry until combined with vegetables.
6. Season with salt and pepper to taste.
7. Garnish with cilantro if desired.
Cooking Time: 15-20 minutes
Vietnamese Tofu Pho (Phở Chay)
A popular Vietnamese noodle soup, Pho is a staple dish in many Asian cuisines. This vegan version, Pho Chay, uses tofu instead of beef or chicken to create a rich and flavorful broth.
Ingredients:
– 1 block firm tofu, cut into small pieces
– 4 cups vegetable broth
– 2 cups water
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 piece ginger, sliced
– 1 star anise
– 1 cinnamon stick
– 1/4 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– 8 oz rice noodles
– Fresh basil leaves, chopped (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, combine broth, water, soy sauce, sesame oil, onion, garlic, ginger, star anise, cinnamon stick, cumin, and coriander. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Add tofu and simmer for another 5 minutes or until heated through.
3. Cook rice noodles according to package instructions. Drain and set aside.
4. Ladle the hot broth into bowls and add noodles, garnish with chopped basil leaves if desired. Season with salt and pepper to taste.
Cooking Time: 30 minutes
Vietnamese Tofu Spring Rolls (Gỏi Cuốn Chay)
These delicate spring rolls are a popular Vietnamese snack or appetizer, filled with tender tofu and crunchy vegetables. With just a few simple ingredients and steps, you can enjoy the flavors of Vietnam in your own kitchen.
Ingredients:
– 1 block firm tofu, drained and cut into small pieces
– 1/2 cup mixed vegetables (cucumber, carrot, bell pepper)
– 1/4 cup chopped cilantro
– 2 tablespoons rice vinegar
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 20-25 spring roll wrappers (usually found in the Asian food section or online)
Instructions:
1. In a medium bowl, combine tofu, mixed vegetables, and cilantro.
2. In a small bowl, whisk together rice vinegar, soy sauce, and sesame oil. Pour over the tofu mixture and toss to coat.
3. Lay a spring roll wrapper on a flat surface. Place about 1 tablespoon of the tofu mixture in the center.
4. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up tightly. Repeat with remaining wrappers and filling.
5. Serve immediately or store in an airtight container for up to 24 hours.
Cooking Time: None required!
Vietnamese Tofu Banh Mi (Bánh Mì Chay)
Experience the vibrant flavors of Vietnam with this plant-based twist on the classic sandwich. Crispy tofu, pickled carrots and daikon, and creamy mayo come together in a deliciously balanced bite.
Ingredients:
– 1 block extra-firm tofu, drained and cut into small cubes
– 2 tbsp soy sauce
– 1 tsp sesame oil
– 1 tsp sugar
– 2 cups mixed vegetables (such as bean sprouts, shredded cabbage, and sliced carrots)
– 4-6 banh mi bread slices
– Pickled carrot and daikon mixture (see note)
– Mayonnaise or vegan mayo alternative
– Cilantro leaves for garnish
Instructions:
1. In a shallow dish, whisk together soy sauce, sesame oil, and sugar.
2. Add the tofu cubes and marinate for at least 30 minutes.
3. Preheat a non-stick pan with a small amount of oil. Remove the tofu from marinade and cook until golden brown.
4. Assemble the banh mi by spreading mayonnaise on each slice, then adding pickled carrot and daikon mixture, and finally the marinated tofu.
5. Garnish with cilantro leaves and serve immediately.
Cooking Time: 30 minutes (including marinating time)
Vietnamese Tofu Curry (Cà Ri Đậu Hũ)
This Vietnamese-inspired curry is a staple in many households, and for good reason. With its rich and creamy coconut milk-based sauce, tender tofu, and aromatic spices, it’s a dish that will satisfy your cravings.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can of coconut milk
– 2 cups of vegetable broth
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until translucent.
2. Add garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Add tofu and cook until lightly browned on all sides.
4. Pour in coconut milk and vegetable broth. Stir well to combine.
5. Bring the mixture to a simmer, then reduce heat and let cook for 10-15 minutes or until the sauce has thickened slightly.
6. Season with salt and black pepper to taste.
7. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Vietnamese Tofu Clay Pot (Đậu Hũ Kho Tộ)
This hearty and flavorful dish is a popular Vietnamese comfort food, made with tender tofu cooked in a rich and aromatic clay pot broth. Serve it over steamed rice for a satisfying meal.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 tablespoons of vegetable oil
– 2 cloves of garlic, minced
– 1 onion, thinly sliced
– 1 tablespoon of grated ginger
– 1 teaspoon of ground cinnamon
– 1/4 teaspoon of ground cardamom
– 1/2 cup of clay pot broth (see note)
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a clay pot or a regular pot over medium heat.
2. Add the garlic, onion, ginger, cinnamon, and cardamom. Cook until the aromatics are fragrant (about 3 minutes).
3. Add the tofu and cook until golden brown on all sides (about 5-7 minutes).
4. Pour in the clay pot broth and bring to a simmer.
5. Reduce heat to low and let it cook for 10-15 minutes or until the sauce has thickened slightly.
6. Season with salt and black pepper to taste.
7. Garnish with fresh cilantro leaves and serve over steamed rice.
Cooking Time: 20-25 minutes
Vietnamese Tofu Noodle Soup (Hủ Tiếu Chay)
A comforting and flavorful Vietnamese soup that combines tender tofu, springy noodles, and a rich broth. This vegetarian version of the classic dish is just as satisfying as its meat-based counterpart.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 4 oz rice noodles (or other thin Asian-style noodles)
– 2 cups vegetable broth
– 2 tablespoons soy sauce
– 1 tablespoon fish sauce (vegetarian version: omit or substitute with tamari)
– 1 teaspoon grated ginger
– 2 cloves garlic, minced
– 1/4 cup bean sprouts
– Salt and pepper to taste
– Scallions, thinly sliced (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a large pot, combine broth, soy sauce, fish sauce (if using), ginger, and garlic. Bring to a simmer over medium-high heat.
3. Add tofu and bean sprouts to the pot. Cook for 5-7 minutes or until tofu is golden brown and bean sprouts are tender.
4. Add noodles to the pot and stir to combine.
5. Season with salt and pepper to taste.
6. Garnish with scallions (if using) and serve hot.
Cooking Time: Approximately 20-25 minutes
Vietnamese Tofu with Lemongrass and Chili
This flavorful and aromatic dish is a staple of Vietnamese cuisine, perfect for a quick and easy meal or as a snack. The combination of crispy tofu, pungent lemongrass, and spicy chili peppers will tantalize your taste buds.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 stalks of lemongrass, bruised
– 2-3 Thai chilies, sliced
– 2 cloves of garlic, minced
– 2 tablespoons of vegetable oil
– 2 teaspoons of soy sauce
– 1 teaspoon of fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. In the same pan, add the lemongrass, chilies, garlic, soy sauce, and fish sauce (if using). Cook for 1 minute, stirring constantly.
4. Return the tofu to the pan and stir to combine with the lemongrass mixture.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 10-12 minutes
Vietnamese Tofu Salad (Gỏi Đậu Hũ)
This refreshing salad combines the creaminess of silken tofu with the crunch of vegetables and the zing of herbs, making it a perfect dish for hot summer days.
Ingredients:
– 1 block silken tofu, drained and crumbled
– 1/2 cup mixed greens (such as mint, basil, and cilantro)
– 1/2 cup diced cucumber
– 1/4 cup diced carrot
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– Salt and pepper to taste
– 1 tablespoon chopped peanuts or cashews for garnish
Instructions:
1. In a large bowl, combine tofu, mixed greens, cucumber, carrot, and scallions.
2. In a small bowl, whisk together soy sauce and lime juice.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped peanuts or cashews before serving.
Cooking Time: 10 minutes
Vietnamese Tofu Stuffed Tomatoes
Tomatoes take center stage in this vibrant and aromatic Vietnamese-inspired dish, packed with savory tofu, crunchy herbs, and a hint of spice. This recipe is perfect for a quick and satisfying meal or as a flavorful addition to any gathering.
Ingredients:
– 4 large tomatoes
– 1/2 cup firm tofu, drained and crumbled
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce (optional)
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Fresh mint leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides, leaving a shell.
3. In a bowl, mix together tofu, cilantro, garlic, soy sauce, fish sauce (if using), and sesame oil.
4. Stuff each tomato with the tofu mixture and season with salt and pepper.
5. Place the stuffed tomatoes on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the filling is golden brown and the tomatoes are tender.
6. Garnish with fresh mint leaves and serve warm.
Cooking Time: 20-25 minutes
Vietnamese Tofu and Mushroom Hotpot (Lẩu Chay)
A comforting and flavorful hotpot recipe that combines tender tofu, savory mushrooms, and aromatic spices. Perfect for a cozy night in with friends or family.
Ingredients:
– 1 block of firm tofu, cut into bite-sized pieces
– 2 cups of mixed mushrooms (such as shiitake, cremini, and oyster), sliced
– 4 cups of chicken or vegetable broth
– 2 tablespoons of soy sauce
– 1 tablespoon of fish sauce (optional)
– 1 tablespoon of grated ginger
– 1 teaspoon of sugar
– 1/4 teaspoon of ground white pepper
– 2 cloves of garlic, minced
– 2 green onions, chopped
– Fresh cilantro leaves for garnish
Instructions:
1. Bring the broth to a simmer in a large pot or hotpot.
2. Add the tofu and mushrooms. Cook for 5-7 minutes, or until the tofu is tender and the mushrooms are cooked through.
3. Stir in soy sauce, fish sauce (if using), ginger, sugar, and white pepper. Simmer for an additional 2-3 minutes.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with green onions and cilantro leaves.
Cooking Time: 15-20 minutes
Vietnamese Tofu with Black Pepper Sauce
This classic Vietnamese dish is a staple of street food cuisine, featuring crispy-fried tofu smothered in a rich and aromatic black pepper sauce. Served over steamed jasmine rice or noodles, this flavorful and satisfying meal is perfect for any occasion.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup black pepper sauce (see note)
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes per side.
3. Remove the tofu from the pan and set aside.
4. In the same pan, add the garlic and ginger; stir-fry for 1 minute.
5. Add the black pepper sauce to the pan and bring to a simmer.
6. Return the tofu to the pan and toss with the sauce until coated.
7. Season with salt to taste.
8. Garnish with cilantro leaves and serve over steamed jasmine rice or noodles.
Cooking Time: 15-20 minutes
Vietnamese Tofu Pancakes (Bánh Xèo Chay)
This recipe is a vegan twist on the classic Vietnamese street food, Bánh Xèo. These crispy tofu pancakes are filled with shrimp-free filling and served with fresh herbs, making it a delicious and satisfying vegetarian option.
Ingredients:
– 1 block of firm tofu, drained and cut into small pieces
– 1/2 cup of rice flour
– 1/4 cup of water
– 1/4 teaspoon of salt
– Vegetable oil for frying
– Filling ingredients:
+ 1/2 cup of bean sprouts
+ 1/2 cup of shredded carrots
+ 1/4 cup of chopped scallions
+ 2 cloves of garlic, minced
+ 1 tablespoon of soy sauce
Instructions:
1. In a bowl, mix together tofu, rice flour, and salt.
2. Gradually add in water to form a batter.
3. Heat about 1-2 inches of vegetable oil in a non-stick pan over medium heat.
4. Pour in the batter and cook for 2-3 minutes or until edges start to curl.
5. Flip the pancake and cook for another 2 minutes or until crispy and golden brown.
6. Assemble the filling by mixing together bean sprouts, carrots, scallions, garlic, and soy sauce.
7. Place the filling in the center of the pancake and fold into a triangle.
8. Serve hot with fresh herbs like mint, basil, or cilantro.
Cooking Time: 10-12 minutes
Vietnamese Tofu Vermicelli Bowl (Bún Đậu Hũ)
A classic Vietnamese dish that combines the savory flavors of tofu, vermicelli noodles, and fresh vegetables. This simple and refreshing recipe is perfect for a quick lunch or dinner.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 1 package of rice vermicelli noodles
– 2 cups of vegetable broth
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– 1/4 cup of chopped scallions
– 1/4 cup of chopped cilantro
– Salt and pepper to taste
– Fresh bean sprouts, lime wedges, and chili flakes for garnish (optional)
Instructions:
1. Cook the vermicelli noodles according to package instructions. Drain and set aside.
2. In a separate pot, combine vegetable broth, soy sauce, and sesame oil. Bring to a simmer over medium heat.
3. Add the tofu cubes to the pot and cook for 5-7 minutes or until lightly browned.
4. To assemble the bowls, place cooked vermicelli noodles in a bowl, followed by the tofu mixture, scallions, cilantro, and any desired garnishes.
Cooking Time: 15-20 minutes
Vietnamese Tofu with Lemongrass and Coconut Milk
This flavorful and aromatic dish is a staple of Vietnamese cuisine, featuring tender tofu smothered in a rich coconut milk sauce infused with the citrusy zing of lemongrass. Serve it over steamed jasmine rice or noodles for a satisfying meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 stalks lemongrass, bruised and chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 can (14 oz) coconut milk
– 1 cup water
– 1 tablespoon soy sauce
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan.
3. In the same pan, add lemongrass, garlic, and coconut milk. Bring to a simmer.
4. Reduce heat to low and let sauce thicken, about 5 minutes.
5. Stir in water, soy sauce, and fish sauce (if using). Simmer for an additional 2-3 minutes.
6. Add cooked tofu back into the sauce and stir to coat. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Vietnamese Tofu and Green Bean Stir-Fry
A flavorful and nutritious stir-fry that combines the crispy texture of pan-seared tofu with the crunch of blanched green beans, all wrapped up in a savory sauce.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 cups fresh green beans, trimmed
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce (optional)
– 1 tablespoon sugar
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes per side. Remove from pan and set aside.
3. In the same pan, add remaining 1 tablespoon of oil. Add onion and garlic and cook until softened, about 2 minutes.
4. Add green beans and cook for an additional 2-3 minutes, or until tender but still crisp.
5. In a small bowl, whisk together soy sauce, fish sauce (if using), sugar, and ginger. Pour sauce over tofu and green beans, and stir to combine.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 15-20 minutes
Vietnamese Tofu Sweet and Sour Soup (Canh Chua Chay)
This classic Vietnamese soup is a delightful combination of sweet, sour, and savory flavors, perfect for a comforting meal. With its rich broth and tender tofu, it’s a vegan twist on the traditional Canh Chua recipe.
Ingredients:
– 1 block of firm tofu, cut into small cubes
– 2 tablespoons of vegetable oil
– 1 onion, thinly sliced
– 3 cloves of garlic, minced
– 2 cups of mixed vegetables (such as pineapple, bell peppers, and tomatoes)
– 4 cups of vegetable broth
– 2 tablespoons of sweet soy sauce (or hoisin sauce)
– 2 tablespoons of rice vinegar
– 1 teaspoon of grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Add mixed vegetables and cook until tender.
3. Add tofu and stir gently.
4. Pour in vegetable broth, sweet soy sauce, rice vinegar, and grated ginger. Season with salt and pepper to taste.
5. Simmer for 15-20 minutes or until the flavors have melded together.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30 minutes
Summary
Vietnam is renowned for its vibrant culinary scene, and tofu plays a significant role in many authentic dishes. This article presents 20 mouth-watering Vietnamese recipes that feature tofu as the main ingredient. From classic stir-fries to aromatic curries and flavorful soups, these dishes showcase the versatility of tofu in Vietnamese cuisine. Discover how to make Crispy Tofu with Fish Sauce, Caramelized Tofu, and other popular dishes that are sure to delight your taste buds. Whether you’re a vegan or just looking for new culinary inspiration, this collection of recipes has something for everyone.
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