Under The Squash Vines

Cá Kho Chay:  Vegan Braised “Fish” 

Ingredients: 

1 bulb shallots, minced, half in each recipe

1 bulb garlic, minced, half in each recipe

For “fish”:

Sheets of dried seaweed

1 block super firm tofu, mashed finely with hands, drain out liquid with cheesecloth as much as you can

1/2 - 3/4 cup dried bean curds, soaked in hot water until hydrated, then chopped finely

1/2 tablespoon freshly ground black pepper (or to taste)

1 tablespoon mushrooms seasoning granules (or to taste)

For đồ kho:

3 - 4 Thai chili peppers, minced

1 pint sliced shiitake mushrooms

Scallions, sliced

About 2 cups Coconut water

1 tablespoon vegan fish sauce (or to taste)

1 tablespoon vegan stir-fry sauce (or to taste)

1 tablespoon soy sauce (or to taste)

1 tablespoon rice vinegar (or to taste)

1 tablespoon brown sugar (or to taste)

4 Thai chili peppers, whole

Instructions: 

How to make the “fish”:

1. In a bowl, mix together mashed tofu, rehydrated bean curds, half of the shallots and garlic, black pepper and mushroom seasoning granules. Mix until the mixture forms a sticky ball.

2. Take a small piece of the mixture and roll into the seaweed sheet. Seal the seaweed with water. Trim off the ends and cut in half.

3. Fry in hot oil until brown. Set aside.

How to make “đồ kho”:

1. Heat oil on medium heat and add the rest of the shallots, garlic, and minced Thai chili peppers. Sautée for 3 minutes. Add the shiitake mushrooms and cook for another 1 minute.

2. Add the brown sugar and stir so it caramelizes but not burn. Caramelize until brown.

3. Add coconut water, soy sauce, vegan fish sauce, stir-fry sauce, rice vinegar to taste. Taste the sauce and adjust the ingredients to your liking.

4. Add the “fish” back into the pan. Add more black pepper. Cover and simmer on low-medium heat for 20 minutes.  

5. Add the whole chili peppers. Cover and simmer another 5 minutes.

6. Turn off heat and add chopped scallions.

7. Serve with white rice.