Tau hu ky cuon kho thom nam suits a light vegetarian rice meal. The tofu skin rolls are golden and crisp outside and soaked with sauce inside, while the pineapple and mushrooms bring the sweetness. The difficulty is keeping the pieces whole through the braise.
The tofu skin and tofu are browned in an air fryer before braising, so they colour evenly without soaking up oil. A low simmer draws the sauce into the pieces, and the green peppercorns and leek go in near the end.
This batch weighs about 755g, at roughly 107 calories per 100g.
Method
Cut 100g tofu skin rolls and 200g tofu into pieces and brown them evenly in an air fryer.
Heat a pan and stir fry 80g pineapple, 100g button mushrooms and 5 slices of ginger until fragrant.
Mix the braising sauce from 2 tablespoons shiitake soy sauce, 1 tablespoon kOBE Monk Fruit Blend, 1 tablespoon vegetarian oyster sauce, 1 tablespoon chili sauce and 5 tablespoons water.
Add the tofu skin and tofu to the pan, pour over the braising sauce and stir gently.
Braise over low heat until everything takes up the flavor. Near the end add 2 sprigs of green peppercorn and 2 leek whites, stir gently and turn off the heat.
Tips
An air fryer browns the tofu skin and tofu evenly without them soaking up oil.
Straw mushrooms work in place of button mushrooms and taste sweeter still.
Fry the pineapple with ginger first, since pineapple dropped straight into the pot stays hard and sharply sour.
A low simmer and a gentle hand keep the tofu skin rolls from breaking up.
Green peppercorn and leek added right before the heat goes off keep their aroma.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.