Braised Stuffed Tofu Dau Hu Nhoi Thit Recipe

I absolutely love this recipe because it perfectly combines the savory flavors of pork and shrimp with the comforting essence of tofu, making every bite a delightful explosion of texture and taste. Plus, the aromatic garlic, green onions, and splash of soy sauce turn this dish into an irresistible umami-packed experience that’s perfect for impressing friends or satisfying solo cravings!

Savor the legendary delight of Braised Stuffed Tofu (Dau Hu Nhoi Thit) and you’ve made a giant leap into Vietnamese culinary culture. This is a classic dish that I always associate with my Vietnamese grandma.

Braised Stuffed Tofu (Dau Hu Nhoi Thit)

Firm tofu and ground pork and shrimp stars in the filling, while a cadre of aromatic seasonings, including garlic, green onions, and a touch of ginger, brings the whole thing to delightful life. Soy sauce and fish sauce both make a huge umami bomb explode, while carrot—with a natural sweetness that you won’t notice if you don’t know to look for it—adds a healthy boost to this dish.

The fish sauce and soy sauce add a huge umami bomb with the combination of ground pork and shrimp. And the final scene, if you will, of carrot in this dish brings in a nice sweet note that is also quite healthy.

Ingredients

Tofu (firm): A high-protein, low-calorie food that is rich in essential amino acids.

Pork that is ground: Enriches the dish with flavor and protein.

Shrimp: Provides slim protein and delicate seafood sweetness.

Garlic: Fragrant and gives a flavorful, rich, and hearty taste.

Soy Sauce: Supplies a hit of umami flavor and just the right amount of saltiness.

Sauce Fish: Imparts deliciously savory, salty, and umami flavors.

Carrot: Gives natural sweetness and a jolt of color.

Oyster Sauce: Sweet and savory, boosts the flavor of the dish.

Ingredient Quantities

• 8 firm tofu squares
• 200g ground pork
• 50g shrimp, peeled and finely chopped
• 2 green onions, finely chopped
• 1 carrot, finely grated
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 cup chicken broth
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch, mixed with 2 tablespoons water
• 1 red chili, sliced (optional, for garnish)
• Cilantro leaves (optional, for garnish)

Instructions

1. Hollow out the center of each firm tofu square, making a small well for the filling. Set aside the removed tofu pieces.

2. In a mixing bowl, combine the following ingredients: ground pork, chopped shrimp, green onions, grated carrot, minced garlic, soy sauce, fish sauce, sugar, and black pepper. You may also use a food processor to combine the ingredients. Process the mixture until it forms a slightly chunky paste.

3. Carefully fill each tofu square with the pork and shrimp mixture, ensuring it is firmly packed but avoiding excess pressure that might cause the tofu to crack.

4. Warm the vegetable oil in a large frying pan over medium heat. Put the filled tofu squares in the pan, with the filling side down, and fry for about 3-4 minutes, or until the filling is lightly browned.

5. Pour in the chicken broth and flip the tofu squares carefully. Bring to a gentle simmer.

6. Stir in the oyster sauce and the reserved tofu, breaking it into smaller pieces to help thicken the sauce.

7. Put the lid on the skillet and allow the tofu to braise for about 15 minutes on low heat, letting the flavors meld.

8. Mix the cornstarch and water in a small bowl until smooth; set aside.
In a large skillet over medium heat, whisk together the soy sauce, brown sugar, and sesame oil. Add the garlic and ginger and cook for about 1 minute until fragrant. Pour in the chicken stock and bring to a boil.
Then reduce the heat to low and pour in the cornstarch slurry while vigorously whisking the sauce. Cook for another 2-3 minutes until the sauce has thickened to your liking.

9. If necessary, adjust the seasoning to your taste, adding more soy sauce or fish sauce if you desire.

10. The finished stuffed tofu can be served braised and garnished with sliced red chilies and cilantro leaves, if desired. And now, the moment you’ve been waiting for—time to dig into this dish!

Equipment Needed

1. Knife
2. Spoon
3. Mixing bowl
4. Food processor (optional)
5. Large frying pan
6. Lid for the frying pan
7. Small bowl
8. Whisk
9. Cutting board

FAQ

• Q: Can I use a different type of protein instead of ground pork?A: Yes, ground chicken, turkey, or beef can be used instead, if that’s your preference.
• Q: How do I prevent the tofu from breaking while stuffing?A: With a small knife, lightly carve a pocket into the tofu and be gentle, as it’s fragile.
• Q: Can I make this dish vegetarian?A: Yes, you can substitute very finely chopped mushrooms and tofu for the pork and shrimp.
• Q: Is there a substitute for fish sauce if I don’t have it?One can use soy sauce or tamari as a stand-in, although this will impart a different flavor profile.
• Q: How do I store leftovers?A: Keep uneaten food in a sealed container in the fridge. Perfect for quelling post-meal cravings, its frosty interior is home to a plethora of polymer re-sealable bags and air-tight glass and plastic containers.
• Q: Can the tofu be baked instead of braised?A: Correct, to bake the stuffed tofu, preheat the oven to 375°F (190°C). Then, cook it in the oven for around 20-25 minutes.

Substitutions and Variations

You can use medium-firm tofu, but be careful as it may be more delicate than firm squares.

Substitution: When a recipe calls for firm tofu squares, you can substitute medium-firm tofu.
Ground pork: Replace with ground chicken or turkey for a lighter option.
Shrimp: If you don’t have shrimp on hand, or if you’re allergic to shellfish, use finely chopped crab meat or minced fish as an alternative.
Fish sauce: You can use soy sauce or tamari, but they won’t be quite the same as fish sauce.
Chicken broth: Replacing chicken broth can be accomplished with vegetable broth, water, and a dash of bouillon.

Pro Tips

1. Firm Tofu Expert Tip Freeze the tofu squares overnight and then thaw them before use. This changes the texture of the tofu, making it more sponge-like, which helps it absorb flavors better and gives it a meatier texture.

2. Enhanced Flavor Profile Add a teaspoon of sesame oil to the pork and shrimp filling mixture for an extra layer of nuttiness and aroma that complements the existing flavors.

3. Perfect Braising Tip When pouring the chicken broth over the stuffed tofu, gently swirl the pan instead of stirring to distribute the liquid evenly without disturbing the tofu squares.

4. For Crispier Filling Before adding the broth, consider briefly broiling the stuffed tofu under a hot grill for an additional minute to give the pork and shrimp filling an extra crispy layer.

5. Thickening Consistency Tip If you prefer a thicker sauce, allow the cornstarch slurry to sit for an additional minute in the sauce to reach your desired consistency. Always ensure it is well mixed before adding to avoid lumps.