Vietnamese-inspired Tofu Loaf (Chả Trứng Hấp Chay)

Watch how to make it here

This tofu loaf is inspired by the Vietnamese steamed egg meatloaf, Chả Trứng Hấp. It’s a delicate loaf filled with fluffy tofu, crunchy wood ear mushrooms, springy mung bean noodles, and flavorful aromatics.

Notes:

  1. Store leftovers in the fridge for up to 3 days.

Prep Time

20 min

cooking time

30 min

Servings

4

total time

50 min

Difficulty

Easy

Ingredients

1
*For the tofu loaf*
2
14 oz firm tofu
3
1/4 cup yellow onions, finely diced
4
1 scallion, roughly chopped
5
1/4 cup mung bean noodles, finely chopped
6
2 tbsp dried wood ear mushrooms, rehydrated and finely chopped
7
2 tbsp carrots, finely shredded
8
1 tbsp vegan fish sauce
9
1 tbsp sugar
10
1 tsp sesame oil
11
2 tbsp tapioca starch
12
*For the yellow orange glaze*
13
1 tbsp annatto oil
14
1 tbsp tapioca starch
15
1 tbsp water

Cooking Instructions

1
1
Wrap the tofu with paper towels, place in a bowl, and stack a heavy pan on top of the tofu. Press the tofu for at least 15 minutes to squeeze out the moisture.
2
2
Soak the mung bean noodles and dried wood ear mushrooms in a bowl of boiling hot water for 5 minutes. Drain, finely chop, and set aside.
3
3
Combine the tofu loaf ingredients in a bowl and mix everything together with your hands until combined. Line a heat safe container (I used a 5x5 glass container) with parchment paper and brushed the sides with oil. Add the mixture to the container and press down to flatten it. Brush the glaze on the entire surface of the loaf. Transfer the container to a steamer and steam for 30 minutes.
4
4
Once cooked, remove from the steamer and cool for about 20 minutes. Enjoy with rice and vegetables!
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ABOUT AUTHOR
Hi, I'm Tiff!

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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