Ca Kho To Chay (Vegetarian Clay-Pot Braised Tofu and Mushrooms)
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Ingredients
- 400 g firm tofu, cubed
- 200 g chestnut mushrooms, sliced
- 35 g caster sugar
- 2 tbsp light soy sauce
- 2 shallots
- 2 garlic cloves
- 2 spring onions
- 1 fresh red chilli
Nutrition (per serving)
- Calories
- 214 kcal
- Protein
- 17.7 g
- Carbohydrate
- 14.5 g
- of which sugars
- 11.8 g
- Fat
- 8.7 g
- of which saturates
- 1.4 g
- Fibre
- 2.1 g
- Salt
- 1.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pat the tofu dry and fry in a little oil until golden on all sides, then set aside.
- 2
Melt the caster sugar in the same pot until it turns a deep amber caramel, then carefully stir in the light soy sauce and 100ml water.
- 3
Add the chopped shallots, garlic and mushrooms and simmer for 5 minutes.
- 4
Return the tofu to the pot and simmer for 8 minutes so it soaks up the sauce.
- 5
Scatter with sliced chilli and spring onions and serve with rice.
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