Description
Recreate this beloved Vietnamese street food snack at home in just minutes. Hot, steamed fried tofu is sliced open and filled with sweet and spicy chili sauce, salt and pepper, fresh Vietnamese coriander, and a squeeze of kumquat.
Ingredients
- 4 pieces fried tofu (or pan fry firm tofu with oil until golden)
- Sweet chili sauce (see notes for scratch recipe)
- 1 1/2 teaspoons salt and pepper blend (see notes below)
- 2 cups Vietnamese coriander (leaves only)
- 2 kumquats (halved, can sub with limes)
Instructions
- Steam the tofu over medium heat for about 5 minutes or until piping hot and soft.
- Slice the steamed tofu horizontally, leaving a small seam at the edge so it stays connected (do not cut all the way through).
- Assemble the tofu: Smear (I like to use the back of a spoon) on a thin layer of chili sauce, followed by a sprinkle of salt and pepper, a squeeze of a kumquat half, and top with Vietnamese coriander. Fold the tofu back up and enjoy it warm.
Notes
Chili sauce from scratch: Heat 1 tablespoon cooking oil (or annatto oil for a more vibrant red color) in a small sauce pan. Add minced chili (about 2 tablespoons), sugar, (1-1/2 tablespoons), optional MSG (1/4 teaspoon) and water (3 tablespoons). Stir on low heat until the sauce bubbles, becomes glossy, and slightly thickens. Transfer to a small bowl.
Note on salt: For the best flavor, dry-roast the salt in a pan over low heat. This recipe uses just a small amount, but you can easily make a large batch using a classic 4:1 ratio of salt to black pepper. Add the black pepper while the salt is still hot to lightly toast it too, then store the extra in a jar for later.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Side Dish, Snack
- Method: Steaming
- Cuisine: Asian, Vietnamese