Cá Kho Tộ Chay

Cá Kho Tộ Chay is a flavorful Vietnamese dish that captures the essence of traditional clay pot cooking using tofu as a substitute for fish, simmered in a rich sauce of caramelized coconut milk and spices. This dairy-free delight offers a satisfying umami experience with every bite.

Ingredients

• Firm tofu - 300 grams
• Coconut milk - 200 ml
• Soy sauce - 2 tablespoons
• Brown sugar - 1 tablespoon
• Shallots - 2, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Red chili - 1, sliced (optional)
• Black pepper - 1/2 teaspoon
• Vegetable oil - 1 tablespoon
• Green onions - 2, chopped for garnish
• Thai basil - a few leaves for garnish
• Salt - to taste

Steps

1. Press the tofu to remove excess moisture, then cut it into thick slices or cubes.
2. Heat vegetable oil in a clay pot or a deep pan over medium heat. Add chopped shallots, garlic, and ginger, sauté until fragrant.
3. Add the tofu pieces and cook until golden brown on all sides, about 5-7 minutes.
4. In a bowl, mix coconut milk, soy sauce, brown sugar, black pepper, and salt to taste.
5. Pour the sauce mixture over the tofu in the pot, add sliced red chili if using, and bring to a simmer.
6. Cover and let it cook on low heat for about 15 minutes, allowing the flavors to meld.
7. Uncover, increase the heat, and cook for another 5 minutes to reduce the sauce until it thickens slightly.
8. Garnish with chopped green onions and Thai basil before serving.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 25 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains healthy fats from coconut milk, providing energy and aiding in nutrient absorption.

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