Vietnamese Fried Tofu with Green Onion Sauce

Name: Vietnamese Fried Tofu with Green Onion Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 350 G medium tofu***; A medium pot of oil; 2 green onions; 2 tbsp very hot vegetable oil; 2 tbsp vegan fish sauce; 1 tsp mushroom broth powder; 6 tbsp hot water

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
50 mins
Servings
4 servings
Course
Appetizer
Cuisine
Vietnamese

Vietnamese Fried Tofu with Green Onion Sauce

Joseph Taylor

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

For the tofu

350 G medium tofu*** cut into 1 inch cubes or 1/2 inch slices
A medium pot of oil ~3 inches of oil

For the Sauce

2 green onions finely sliced
2 tbsp very hot vegetable oil I use the oil from frying the tofu
2 tbsp vegan fish sauce
1 tsp mushroom broth powder
6 tbsp hot water I use off-boil water to dissolve the broth powder, but you can also just use hot vegetable broth

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Instructions

Over medium heat, preheat a large pot of oil (about 3 inches of oil, please use a high-sided pot as the tofu will bubble vigorously when frying). Aim for medium heat, about 350F (180C).
While the oil is preheating, drain your tofu and then let dry on a lint-free tea towel. The tofu I prefer for this is quite soft, so you have to be gentle, but I like to pat the tofu dry. Flip the tofu occasionally on the tea towel to get the surface as dry as possible (will facilitate in better frying, and it won't bubble as vigorously in the oil). Let drain until oil is preheated.
Meanwhile, in a heat-safe mixing bowl, add your green onions. Pour 2 tbsp of the hot oil from the pot over the onions, and mix to wilt the onions. Add vegan fish sauce, mushroom broth powder, and hot water and mix to combine. Taste to check seasoning, it should be like a salty broth, but not overpoweringly salty.
Once the oil is ready to fry, add tofu 3-4 pieces at the time, flipping until golden and fried evenly. Try not to overcrowd the pot because the tofu will stick to each other before they develop the fried crust. Once golden, drain on a paper-towel lined plate. Fry all the tofu, then transfer them to a plate with a shallow lip.
To serve, pour a small amount of the sauce on each piece of tofu (ideally while still hot), and serve the tofu alongside a small bowl of this sauce to dip in.

Notes

***Asian markets will sell medium firm tofu that is soft, this is the best one, but Canadian brand tofu you'll want a medium soft tofu, but medium works too