Entree: Vietnam – Southern Vietnam – Đậu hũ kho (Caramel-braised tofu)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 14 oz (400 g) firm tofu, cut into 1/2-inch (1.3 cm) thick slabs
- 3 tbsp (45 ml) cooking oil
- 1/4 cup (60 ml) water
- 3 tbsp (45 g) granulated sugar (for caramel)
- 2 tbsp (30 ml) fish sauce or vegetarian soy sauce for a vegetarian version
- 1 tbsp (15 ml) soy sauce
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (120 g) eggplant or small mushrooms, optional
- 2 scallions, sliced for garnish
- Fresh chili slices to taste
- Cooked rice for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a small saucepan over medium heat, melt sugar without stirring until it becomes amber caramel; add 1/4 cup (60 ml) water carefully to stop cooking and form a syrup.
2. Heat oil in a shallow pot or claypot, sauté garlic and shallots until fragrant, add tofu slabs and optional vegetables and brown lightly on both sides.
3. Pour caramel syrup over tofu, add fish sauce and soy sauce, and 1/4 cup (60 ml) water more if needed to come halfway up the tofu; season with black pepper.
4. Simmer gently, uncovered, for 10–15 minutes until flavors meld and sauce reduces to a glaze. Garnish with scallions and chilies and serve hot with steamed rice.

1. In a small saucepan over medium heat, melt sugar without stirring until it becomes amber caramel; add 1/4 cup water carefully to stop cooking and form a syrup.
2. Heat oil in a shallow pot or claypot, sauté garlic and shallots until fragrant, add tofu slabs and optional vegetables and brown lightly on both sides.
3. Pour caramel syrup over tofu, add fish sauce and soy sauce, and 1/4 cup (60 ml) water more if needed to come halfway up the tofu; season with black pepper.
4. Simmer gently, uncovered, for 10–15 minutes until flavors meld and sauce reduces to a glaze. Garnish with scallions and chilies and serve hot with steamed rice.