Under The Squash Vines

Đậu Hũ Kho Măng Đậu Cove Chay:  Vegan Braised Tofu, Bamboo Shoots, and Haricot Vert

Ingredients (all are approximate): 

1/2 block firm tofu, cubed, pat dry

1 bulb shallot, minced

4 cloves garlic, minced

3 Thai chili peppers, minced

½ pound extra fine French green beans (haricot vert) or use any green beans you like

½ can bamboo shoot tips, sliced into the same size as the green beans to ensure even cooking

½ pound fresh or frozen mushrooms, sliced

Scallions, Thai chili peppers, and black peppers to garnish

For the sauce:

1 tablespoon brown sugar or to taste

2 cups coconut water or to taste

½ tablespoon vegetarian fish sauce or to taste

1 tablespoon soy sauce or to taste

1 tablespoon rice vinegar or to taste

1 tablespoon vegetarian stir fry sauce or to taste

½ tablespoon mushroom seasoning granules or to taste

Instructions: 

1. Fry tofu until golden brown on all sides. Set aside.

2. Bring water to a rolling boil. Add green beans and cook for 2 minutes. Remove and promptly drop into ice water to stop the cooking process.

3. Heat oil on medium high heat. Add shallots, garlic, and Thai chili peppers. Cook for 3 minutes.

4. Add brown sugar and cook until caramelized. Stir constantly so it doesn’t burn.

5. Add all the ingredients for the sauce, the tofu, and the mushrooms. Cover and simmer for 20 minutes.

6. Add the green beans and bamboo shoots. Mix well. Cover and cook another 5 minutes.

7. Turn off heat and garnish with scallions, Thai chili peppers, and black peppers.

8. Serve with rice.