🇻🇳Vegan Vietnamese Salt-Toasted Tofu (Đậu Hũ Rang Muối) 🇻🇳

So, here's the deal. Vietnamese food is one of our favorite cuisines and Salt-Toasted Tofu is one of our favorite Vietnamese dishes. Put those two together and you get one of our favorite dishes in the whole world. If you're looking for a dish that's loaded with crispy fried goodness, but isn't too heavy, you need to try this recipe. If you're looking for a transcendent, near-mystical experience for your tastebuds, you need to try this recipe. If you're looking to whip something up that'll make you forget everything else you've ever eaten in your life, you need to try this recipe. Even if you don't want any of those experiences, you still need to try this recipe. It's that damn delicious! Below is our own original take on this Vietnamese classic.
Yields: 4 servings
INGREDIENTS
[Fried Tofu]
1 block firm or extra firm tofu
1/2 cup canola or vegetable oil (or enough for a shallow fry)
1/2 cup corn starch
[Vegetable Stir Fry]
2 tbsp of canola or vegetable oil
1 medium onion, sliced
2 carrots, sliced
6 crushed garlic cloves
2 full sized bell peppers or 6 mini bell peppers, sliced
1-2 jalapeños, sliced (depending on your preferred level of spiciness)
1 tomato, sliced
2 tbsp soy sauce
[Salt & Pepper Seasoning Mixture]
1 tablespoon salt
1 teaspoon sugar
1 teaspoon fine white pepper
1 teaspoon ground ginger
1/2 teaspoon Chinese five-spice powder
[
Lemon-Pepper Sauce (optional but recommended!)]
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1 teaspoon freshly grated black pepper
[To Serve]
8 leaves of butter lettuce
Green onions, to garnish
Steamed jasmine rice and Sriracha
METHOD
1. First, press and fry your tofu. Press the tofu for at least 15 minutes.
2. While your tofu’s being pressed, prepare your salt & pepper seasoning, tofu dredge, and lemon-pepper sauce.
3. Combine the salt & pepper seasoning mixture in a bowl.
4. Add half of the seasoning mixture and the corn starch to a Tupperware container with a lid. Stir to combine. Reserve the other half of the salt & pepper seasoning mixture for use later in this recipe.
5. Combine the ingredients for the lemon-pepper sauce in a small bowl. Set aside.
6. Heat 1/2 cup of oil on medium-high heat in a pot. Place a baking rack over a paper towel-lined baking tray to drain your soon-to-be fried tofu. (This setup ensures maximum crispiness). Alternatively, line a plate with paper towels to drain the fried tofu.
7. Now we dredge the tofu. Cut the pressed tofu into bite-sized cubes. Then add the cubes to your Tupperware container, place the lid on the container, and shake gently until the tofu cubes are fully coated in the corn starch/salt & pepper dredge.
8. Fry your dredged tofu for 5-7 minutes, or until they reach a light golden brown color on all sides. Then place them on your baking rack or plate to drain.
9. Now we make our vegetable stir fry. Heat 2 tablespoons of oil in a pan over medium-high heat. Sprinkle onions with reserved salt & pepper seasoning. Sauté the onions just until they turn color.
10. Add the carrots and garlic cloves to the pan. Sprinkle with salt & pepper seasoning and sauté for 2-3 minutes.
11. Add the bell peppers and jalapeños to the pan. Sprinkle with salt & pepper seasoning and sauté for 2-3 minutes.
12. Add the tomatoes and soy sauce to the pan. Cook for 3-4 minutes, or until the tomatoes have released most of their juices. Then add salt & pepper seasoning, to taste. (Store the remaining seasoning in an air-tight container for future use.)
13. Now we plate up our dish! Arrange the butter lettuce leaves on a serving plate. Spoon your vegetable stir fry over the lettuce. Then top with your fried tofu and garnish with green onions.
14. Serve with steamed jasmine rice, lemon-pepper sauce, and Sriracha.
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E-Z TOFU PRESS:
www.amazon.com...

[@Ursulavita]

This tofu must be full of taste 😋

[@hugenkiz3099]

I think a cool sign off would be to say "delicious" but in each respective language for whichever country you're covering. Nice video!

[@PlantBasedPassport]

Noted! Thanks for watching.

[@andrewg8915]

I can't wait to make this later in the week, it looks delicious :)

[@PlantBasedPassport]

Thank you so much! We hope you enjoy the recipe! Make sure to pics to Instagram and tag us! ❤️

[@diyraven]

Once you guys mentioned Mai's restaurant in Houston, I was sold! Definitely going to have to level up and get a press though because I hate soggy ass tofu with a passion!! Awesome as per usual, ya'll. Keep it up!! ^_^

[@PlantBasedPassport]

DIYraven thanks, Raven! Tofu press is the way to go. Eff soggy-ass tofu.

[@jooporanje]

I love the context, guys. But Factoids make hungry. Good there’s a Tofu Solution.

[@PlantBasedPassport]

Joop Oranje thanks, Joop! Lol