Tau hu ky kho nuoc tuong is the kind of vegetarian dish that eats like a savory one and disappears with a lot of rice. The tofu skin turns soft and chewy, glossy brown from the braising liquid and fragrant with fried shallot and garlic.
The hardest part is wringing it truly dry after soaking, since skin still holding water stays bland however long it braises. Fresh coconut water in place of plain water gives the pot a lingering sweetness. A bare simmer, with the lid off for the last few minutes, thickens the liquid, while a high flame breaks the tofu skin apart.
This batch weighs about 472g, at roughly 169 calories per 100g.
Method
Soak 100g dried tofu skin in warm water for 15 to 20 minutes until completely soft, rinse it gently under running water, wring it out thoroughly, then cut it into 3 to 4cm lengths.
Mince shallot and garlic to make 1 tablespoon. Rinse the spring onion and cilantro and chop them, keeping the spring onion whites separate. Slice 2 fresh chilies.
Mix the braising sauce: put 4 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons kOBE Monk Fruit Blend, 1 tablespoon vegetarian oyster sauce and 1 teaspoon vegetarian seasoning powder in a bowl and stir until everything dissolves.
Set a deep pot over the heat, warm 2 tablespoons cooking oil until very hot, then fry 1 tablespoon minced shallot and garlic until golden and fragrant.
Add the tofu skin and toss quickly over medium heat for 1 to 2 minutes until it firms up.
Pour in the sauce and stir until the tofu skin takes on a brown color, add 200ml fresh coconut water to just cover along with the sliced chili, bring to a boil, then lower the heat, cover and simmer gently.
Braise for 15 to 20 minutes until the tofu skin has taken on the flavor and the liquid has thickened, adjust the seasoning, add the spring onion, scatter over 1/2 teaspoon ground pepper and turn off the heat.
Tips
Wring the tofu skin out thoroughly after soaking, since skin still holding water stays bland and takes nothing in.
For chewier, richer pieces, fry them briefly in oil until golden before braising.
kOBE Monk Fruit Blend dissolves slowly, so stir the bowl of sauce again after 5 minutes before it goes into the pot.
Take the lid off for the last 5 minutes so the liquid reduces and clings to every piece.
A 10 minute rest after cooking lets the tofu skin draw the liquid back in and taste fuller.
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.