Tau hu khia nuoc dua is a full flavored dish, golden outside and still soft inside. The tricky part is the frying, since going too far leaves the tofu dry and tough.
The tofu simmers in 250ml fresh coconut water first, and only after 4 to 5 minutes does the sauce go in. Tofu takes on flavor very fast, so that order matters.
This batch weighs about 958g, at roughly 56 calories per 100g.
Method
Cut 500g tofu into long pieces, deep fry them until golden on all sides, then lift them onto paper towel.
Peel 3 shallots and 3 garlic cloves, deseed 2 chilies, then pound or mince them all.
Mix the braising sauce from 1.5 tablespoons fish sauce, 1 tablespoon ketchup, 1 tablespoon chili sauce, 1/2 tablespoon kOBE Monk Fruit Blend, 1/4 teaspoon salt, 1/2 teaspoon seasoning powder and 1/2 teaspoon black pepper.
Fry the shallot and garlic until fragrant, add the tofu and toss it through, then pour in 250ml fresh coconut water first, bring it to a boil and simmer so the tofu takes on the natural sweetness.
After 4 to 5 minutes, add the sauce and braise over medium heat, turning the pieces now and then so they color evenly.
Braise until the sauce thickens, then lift the tofu onto a plate and eat it with hot rice and boiled greens.
Tips
Fry the tofu only to a light gold, as anything further costs the soft center.
The coconut water goes in before the seasoning because tofu takes on flavor very fast.
kOBE Monk Fruit Blend goes in while the pan is still hot, stirred until fully dissolved.
Turn the pieces gently with flat chopsticks, as shaking the pan breaks the tofu.
Turn off the heat as soon as the sauce thickens and clings to the tofu.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.