This is the real way to make steamed tofu with Vietnamese coriander – a super unique, rustic, and incredibly delicious dish.

GĐXH - Steamed tofu with Vietnamese coriander is a simple yet irresistibly delicious dish. This article will share with you a super easy recipe for this steamed dish.

How to choose fresh and delicious ingredients

How to choose delicious, high-quality tofu

You should buy tofu that is off-white in color and feels light in your hand. Tofu made from soybeans should feel soft and smooth to the touch, and have a distinctive aroma.

Avoid buying tofu that is hard and feels heavy when you hold it, as this indicates the presence of gypsum. Tofu that has been treated with chemicals will be pure white; absolutely do not buy it.

How to choose fresh and delicious Vietnamese coriander (rau tam).

You should choose sprigs of Vietnamese coriander with fresh leaves; the best ones are those with small, fingertip-sized leaves. Fresh, good quality Vietnamese coriander will have a mild, characteristic aroma, without any strange odors.

Do not buy Vietnamese coriander if the leaves are bruised, wilted, or have turned yellow.

Avoid buying coriander with excessively large, glossy leaves, as these may have high pesticide residue levels and lack the fragrant aroma of smaller-leaved coriander. Do not buy coriander if the leaves are bruised, wilted, or yellowed.

Ingredients for steamed tofu with Vietnamese coriander .

8 pieces of fried tofu; a little Vietnamese coriander; 4 kumquats; 1 chili pepper; 1 teaspoon chili powder; 1 tablespoon cooking oil; 1 tablespoon salt and pepper; 1 tablespoon sugar; 1 teaspoon MSG.

How to prepare steamed tofu with Vietnamese coriander.

Prepare the ingredients.

After buying the tofu, place it in a colander to drain off excess water. If you bought white tofu, fry it until golden brown on both sides, then drain off the oil.

Ingredients for steamed tofu with Vietnamese coriander.

Pick the green leaves and tender shoots of the Vietnamese coriander, wash them thoroughly, and drain the water. Cut the kumquats in half and remove the seeds. Remove the stems from the chili peppers and finely chop them.

Make chili sauce

Add 1 tablespoon of cooking oil to a pan and heat it. Once the oil is hot, reduce the heat and add 1 tablespoon of sugar, stirring until the sugar dissolves and forms a caramel color.

Next, add about 2 tablespoons of water and chopped chili peppers, then season with 1 teaspoon of MSG and 1 teaspoon of chili powder. Stir well for about 3-5 minutes, then turn off the heat.

Steamed tofu

Arrange the tofu in a steamer basket and steam for about 5-8 minutes until the tofu is soft, then remove.

Complete

After steaming the tofu, cut it in half horizontally, making sure not to cut it completely through. Spread a little salt and pepper, chili sauce, add a few sprigs of Vietnamese coriander and squeeze half a lime onto the surface of the tofu slice, then close it up and it's ready to enjoy.

The finished steamed tofu with perilla leaves is irresistibly delicious.

finished product

The soft, fragrant, and creamy tofu, combined with coriander, spicy chili sauce, and the sourness of kumquat, creates an incredibly appealing flavor.

Source: https://giadinh.suckhoedoisong.vn/day-moi-la-cach-lam-mon-dau-phu-hap-rau-ram-sieu-la-dan-da-ngon-kho-ta-172250706124459287.htm