Braised Tofu with Mushrooms in Coconut Sauce

Rooted in the gentle rhythms of Vietnamese home kitchens, this chay (vegetarian) dish brings together the humble elegance of đậu hũ (tofu) and the earthy sweetness of nấm rơm (straw mushrooms) or other kinds of mushrooms, such as king oyster.  Simmered in a rich coconut milk sauce with soy and vegan oyster flavors, it’s a comforting kho-style braise that speaks to generations of quiet nourishment.  No elaborate ingredients—just the familiar staples tucked into every Vietnamese pantry.  Serve it hot with a bowl of cơm trắng (steamed rice), and you’ll taste the kind of love that’s passed down through ladles and laughter.

  

Ingredients:

• 16 oz. medium-firm tofu, cut into ½-inch cubes
• 5 oz. straw mushrooms (or substitute king oyster mushrooms, sliced)

Seasonings Ingredients:

• 2 garlic cloves, minced
• 2 shallots, minced
• Freshly ground black pepper
• Fresh chili slices (optional)

Braised Sauce Ingredients:

• 2 tbsp soy sauce
• 1 tbsp vegan oyster sauce
• ½ cup fresh coconut milk
• 1 tbsp sugar
• 1 tbsp mushroom seasoning (or vegetarian broth powder)
• Nuoc Mau or Anato oil

For garnish:

• 2 stalks green onion, sliced

 

Directions:

1.    Preparing the tofu:

·         Heat a little oil in a pot or deep skillet.

·         Add tofu cubes and fry until lightly golden on all sides. Remove and set aside.

2.    Building the flavor:

·         In the same pot, sauté minced garlic and shallots until fragrant.

·         Add mushrooms and stir-fry for 2–3 minutes.

3.    Braising:

·         Return the fried tofu to the pot.

·         Mix all the braising sauce ingredients in a small bowl, then pour over the tofu and mushrooms.

·         Bring to a gentle boil, then reduce the heat, cover, and simmer for 15–20 minutes until the sauce thickens and the tofu is infused with flavor.

·         Taste and adjust seasoning as needed.

4.    Finishing & Serving:

·         Stir in sliced green onions and fresh chili (if using).

·         Serve hot with steamed rice.

 

Chef’s Tips:

• Crispier tofu: Before frying, pat tofu dry with a paper towel and lightly dust with cornstarch.  This helps create a golden, crisp outer layer that holds up better in the sauce.
• Spicier kick: Add sliced Thai chili, a spoonful of chili paste, or a drizzle of chili oil to the braising sauce.
• Healthier option: Use less oil when pan-frying or air-fry the tofu until golden. You can also reduce sugar slightly and balance it with a squeeze of lime juice at the end for freshness.
• Extra depth: Add a small piece of lemongrass or a kaffir lime leaf while braising for a fragrant Vietnamese-style twist.