Vietnamese Steamed Tofu Food

VIETNAMESE TOFU

Steps:

• Preheat oven to 160 degrees F or warm. Spray 9x9 inch baking pan with cooking spray. Stir together cornstarch, salt and pepper in shallow bowl; coat tofu cubes with mixture.
• Heat oil in large skillet over medium-high heat until hot. Add coated tofu in single layer; sprinkle with remaining cornstarch mixture.
• Cook, without turning, 8 to 10 minutes or until browned; shake skillet once or twice while cooking to loosen tofu from skillet.
• Turn tofu over with turner and cook 3 to 4 minutes more or until browned. Remove tofu from skillet and place in baking pan.
• Add onions and mushrooms to skillet; cook 3 to 4 minutes or until onions are tender, stirring occasionally.
• Add undrained tomatoes, sugar and soy sauce to skillet; bring to a boil. Reduce heat to medium and simmer 8 to 10 minutes or until slightly thickened.
• Pour tomato mixture over tofu. Place in warm oven 30 minutes to allow tofu to absorb flavor from the sauce. Sprinkle with green onions and serve.

VEGETARIAN VIETNAMESE CRISPY PANCAKES

Steps:

• To make the filling, heat the sesame oil in a wok and stir-fry the tofu until golden. Set aside.
• Stir-fry the ginger, garlic, bamboo shoots, spring onions and onion for 2-3 minutes or until just tender.
• Season with salt and add the shaved coconut and stir to combine.
• Remove from the heat, set aside and keep warm.
• To make the batter, sift the rice flour, turmeric, salt and sugar into a mixing bowl.
• Stir in the coconut milk, sunflower oil and water until well combined and the batter is smooth with the consistency of pouring cream.
• Heat a large, non-stick frying pan over a medium to high heat, and lightly grease with a little sunflower oil.
• Pour in enough batter to cover the pan and swirl around to make a thin crêpe. Cook on one side only for 3-5 minutes or until golden and crisp.
• Make, fill and eat pancakes one at a time. Fill the crêpe and fold over, then transfer to a serving platter.
• Serve the herbs and lettuce on a separate plate. Wrap portions of the crêpe and some herbs in the lettuce lie san choy bau. Add a squeeze of lime. Then repeat until all the crêpe batter has been used.

DEVILED TOFU

Steps:

• Mix everything together and serve.