Dau Hu Chung Tuong Hot (Steamed Tofu with Fermented Soybean), Made with Monk Fruit Sweetener

Method

1. Cut each of the 2 boxes of white tofu into 2 even pieces. Keep 3 pieces whole and mash the last one.
2. Dice 1/2 green bell pepper, 2 tomatoes and 100g cu kieu. Soak 1/2 bowl wood ear mushroom and 1 bundle of glass noodles until soft, then cut them small. Cut 1 red chili into strips.
3. Add the tomato, bell pepper, wood ear and glass noodles to the bowl of mashed tofu along with 100g tuong hot, 2 tablespoons soy sauce, 1 tablespoon shiitake seasoning powder, 2 tablespoons vegetarian oyster sauce, 2 tablespoons ketchup, 1 tablespoon kOBE Monk Fruit Blend and 2 tablespoons sesame oil, and mix well.
4. Take 3 small pots, set a piece of tofu in each, then spoon the mixture around the tofu without covering the top.
5. Bring the water in the steamer to a boil, put the pots in and steam over high heat for 10 minutes.
6. Bring them to the table and serve hot with rice.

Tips

• Leaving the top of the tofu uncovered lets the steam and the seasoning soak in from around the sides, which keeps the piece looking good and evenly flavored.
• Mashing one piece of tofu into the filling binds the mixture so it does not fall apart.
• kOBE Monk Fruit Blend dissolves slowly, so let the filling rest 5 minutes before it goes into the pots.
• Draining the white tofu for about 10 minutes before cutting gives firmer pieces that break less.
• Ten minutes over high heat is the full steam, since longer leaves the tofu pitted and weeping.