Vegetarian Recipe: Mock duck with fermented tofu – Vịt nấu chao chay

Mock duck with fermented tofu - Vịt nấu chao chay

By Helen Le Published: February 14, 2014

    This is the vegetarian version of a popular poutry dish in Vietnam: Braised duck in fermented tofu (Vịt nấu chao). The recipe principle is the same as the original dish. Only that we use mock duck (wheat gluten) to replace duck.

    • In a small bowl, combine all ingredients for the marinade with 1 tbsp of the juice from the mock duck can. Mash the fermented tofu with a spoon and mix well.
    • Combine the marinade with the sliced mock duck and mix well. Set aside for 15 minutes to marinate.
    • Heat 1 tbsp cooking oil in a saucepan or a wok and sautée the minced leek til quite golden. Then add coconut water and the remaining liquid from the mock duck cans. Also add taro cubes and bring to a boil. Cover the lid and cook for 15-20 minutes until the taro is soft. Season to taste with salt, sugar, mushroom powder or more fermented tofu.
    • Ladle over rice/noodle/pasta and serve hot. You can also serve this dish as a hotpot with water spinach or mustard greens. In that case, deep-fry the taro cubes before adding to the stew to maintain their shape.

    Post By Helen Le (291 Posts)

    Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

    Website: → Danang Cuisine


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