Vegan Vietnamese Fried Tofu with Tomatoes (Đậu hũ sốt cà)
July 24, 2020
No Comments
Prep Time
6 hr
cooking time
15 min
Servings
4
total time
6 hr 15 min
Difficulty
Easy
Watch how to make it here
This mushroom congee recipe is supported by umami-rich shitake mushrooms, fragrant shallots and garlic, and vegan fish sauce. It’s a cozy and heart-warming dish that can be enjoyed with other side dishes or on its own.
1. Dried shitake mushrooms are oftentimes more affordable than the fresh option. They can be found at most Asian grocery stores. 2. Short-grain rice is used in this recipe for a thicker consistency. Long-grain rice, like jasmine rice, can also be used in this recipe but will have a different consistency. 3. As instructed in the recipe card below, we will be freezing the washed rice before cooking to achieve the right consistency. This is a technique I learned from the Woks of Life and has saved a lot of time when cooking congee normally takes hours. 4. I used a pineapple-based vegan fish sauce from my local Asian grocery store. I’ve also seen mushroom-based vegan fish sauce as an option. 5. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
6 hr
15 min
4
6 hr 15 min
Easy
Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!
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6 Responses
In the ingredients list it mentions ginger. Later it mentions garlic. Just a heads-up
Thanks for the heads up! I meant to include garlic in the ingredients list as well. It’s been updated. Thanks again! Hope you enjoy the recipe.
This looks super delicious! Could you say what the mushroom seasoning consists of?
thanks so much! mushroom seasoning is dried mushrooms and salt.
I know the consistency would be different but do you think it will be okay to try this with brown rice?
Hi Anita, thanks for your comment. I’ve tried this with brown rice and unfortunately, it doesn’t taste the same and the rice is much tougher. I highly recommend using white rice, if possible.