Fried Tofu with Sweet and Sour Sauce Recipe (Đậu Hũ Sốt Chua Ngọt)

In vegetarian days, what dishes do you usually cook for yourself and family? From many stunning Vietnam Recipes Vegetarian, I want to introduce Fried Tofu with Sweet and Sour Sauce (Đậu Hũ Sốt Chua Ngọt). Tofu is fried until it turns yellow and crispy. It is covered by one roasted sesame cover. I bet this dish will become a strange and stunning food for these days.
 

 

Fried Tofu with Sweet and Sour Sauce Recipe (Đậu Hũ Sốt Chua Ngọt)
 

When you are ready, please follow my instruction below and let us together start cooking one of amazing Vietnam Recipes Vegetarian right now. Trust me; you will never ever regret about this decision.

Ingredients:

2 – 3 slices of tofu
Making sweet and sour sauce: 1 teaspoon sugar, ½ teaspoon salt, 2 tablespoons soya sauce, 1 teaspoon vinegar, 2 teaspoons honey and 3 tablespoons water
Roasted sesame
Chili paste/sauté.

Process:

Step 1: Slice tofu into square shapes. Heat the oil (2 – 3 tablespoons), add sliced tofu and fry until it is crispy and turns yellow.
 

 

Step 2: Next, put them into plate added paper napkin to absorb wasted oil. For saving time to create one of stunning Vietnam Recipes Vegetarian, you can buy fried tofu at markets.
 

 

Step 3: Making sweet and sour sauce: mix all ingredients what you prepared together + ½ teaspoon chili paste/sauté. Stir well and pour into pan, cook until it becomes thick.
 

 

Step 4: Quickly to pour all fried tofu in step 2 into pan, use chopsticks to stir well until all mixture sauce absorb into tofu. Season again to suit your flavor
 

 

Finally, before turn off the heat, pour roasted sesame into pan, fry about 1 minute. Scoop onto plate and serving with boiled rice is perfect. Here is also one of my favorite Vietnam Recipes Vegetarian in these days. How about you? Do you love it? Hope you will have a good appetite and Good Luck for your Cooking.
 

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Mixture Vegetarian Porridge Recipe (Cháo Chay Thập Cẩm)

One hot Mixture Vegetarian Porridge (Cháo Chay Thập Cẩm) for Buddha Day is perfect. This dish comes from many stunning Vietnam Recipes Vegetarian. The combination between lotus seeds, shiitake mushrooms, fried tofu, sticky rice and mung bean is fantastic. When you feel sick, this porridge can help you is more comfortable.
 

 

Mixture Vegetarian Porridge Recipe (Cháo Chay Thập Cẩm)
 

When you are ready to discover one of stunning Vietnam Recipes Vegetarian like this porridge, please follow my instruction below carefully and let us start cooking together right now.

Ingredients:

200g dried lotus seeds
1 carrot
300g shiitake mushroom
2 sliced fried tofu (150g)
¼ bowl mung bean (no cover)
½ bowl rice
1 bunch of sticky rice
Coriander, salt, Magi’s stuff, pepper, poireau onion

Process:

Step 1: Peel off the cover of carrot, clean and slice into small cubes. Cut off the roots of shiitake mushrooms, wash in water added salt. Next, wash again and wait to dry.
 

 

Step 2: Fry tofu and slice into small cubes.
 

 

Step 3: Wash sticky rice + rice in 2 – 3 times and wait to dry. Next, pour into pan and roast until it turns brown yellow. Clean mung bean in water in 2 – 3 times. Soak in water about 1 – 2 hour and then wait to dry.
 

 

Step 4: Pour all sticky rice + rice with 1 bowl water + mung bean into pot, cook with small heat until they all are cooked. Here is the important step to create one of stunning Vietnam Recipes Vegetarian.
 

 

Step 5: Cook until all sticky rice and rice are blown, turn off the heat.
 

 

Step 6: Clean well dried lotus seeds. Boil 2 bowls water; then pour all seeds into pot. Sometime, use spoon to scoop out all dirty bubbles on face of broth. Cook until these seeds are soft and turn off the heat.
 

 

Step 7: Heat 2 teaspoons oil, add sliced poireau onion and fry until it is fragrant. Next, add carrot and mushroom into pan and fry quickly in 3 minutes.
 

 

Step 8: Next, add more fried tofu with 2 teaspoons salt, fry in 5 minutes.
 

 

Step 9: Then, mix mixture step 5 + 6 into mixture in step 8. Cook with small heat. Sometime, use spoon to stir gently to make sure it will not be burnt in the bottom.
 

 

Step 10: Coon more 15 – 20 minutes, season again with ½ magi’s vegetarian stuff. Wait to boil and taste again to suit your flavor. Turn off the heat and sprinkle more sliced poireau onion and coriander on face of dish.
 

 

Finally, you already know how to cook one of amazing Vietnam Recipes Vegetarian in Buddha Day. How do you feel? It is really interesting, right? Before eating, sprinkle more pepper is my favorite. I suggest you should eat when it is hot to maintain its specific flavor. Hope you will have a good appetite and Good Luck for your Cooking.

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Vegetarian Quảng Noodle Soup Recipe (Mì Quảng Chay)

On Buddha Days, I and my mom usually try to create new vegetarian dishes for our family. Today, we will cook Vegetarian Quảng Noodle Soup (Mì Quảng Chay) which comes from many stunning Vietnam Recipes Vegetarian. The broth is cooked from white radish and mushrooms will create a fantastic flavor for your noodle soup. When we combine with fried tofu, roasted peanut, grill rice pancakes and Quảng noodle, I bet you cannot stop eating.

 

>>>  Vegetarian Crab Noodles Recipe (Bún Riêu Chay)  

 

 

Vegetarian Quảng Noodle Soup Recipe (Mì Quảng Chay)
 

It is really amazing, right? So, do you want to discover one of stunning Vietnam Recipes Vegetarian with me? When you feel free, welcome to follow my instruction below and let us start cooking right now. Weekend is already arrived; cooking something new is a good way to help your relationship in family getting closer.

Ingredients:

Making broth: 1 white radish, ½ cabbage, ½ green cauliflower, carrot/pear
300g straw mushrooms or shiitake mushrooms
1 tomato
2 slices tofu (100g)
Coriander, salt, Magi’s stuff, leek
Vegetables: salad, bean sprout, basil leaves, spearmint leaves
Quảng noodle. If you cannot find this noodle, use phở noodle instead. Mix it with ½ teaspoon saffron to create the color.
Roasted peanut, grilled rice pancakes
Annatto seed oil
Soya sauce or white soya cheese
Tofu skin – Buy at Vegetarian Markets

Process:

Step 1: Clean white radish, cabbage, cauliflower and slice into small cubes. Pour all into pot, add more water; make sure it will cover all face of these ingredients. Cook until it boils (30 – 45 minutes). Then, scoop out all these vegetables.
 

 

Step 2: Cut off the roots of mushrooms, clean and soak into cold water added a little salt about 15 minutes. Next, wash again and wait to dry.
 

 

Step 3: Clean sliced tofu and bring to fry until they turn brown yellow.
 

 

Step 4: Clean and slice the green of leek small. Smash well the white part. Clean and slice small coriander. Clean tomato and slice into small cubes. Smash roasted peanut.
 

 

Step 5: Cut tofu skin into medium pieces, heat the oil and fry until it turns yellow. Put on plate added paper napkin to absorb wasted oil.
 

 

Step 6: Heat 3 teaspoons annatto seed oil, add more sliced leek (the green part) and fry until it is fragrant. Next, add more tomato and fry quickly.
 

 

Step 7: Next, add more mushrooms, tofu into pot and fry quickly, season with a little salt and stir well.
 

 

Step 8: Then, pour slowly broth in step 1 into pot. To create one of stunning Vietnamese Recipes Vegetarian, you should not season with soya sauce because it will make this broth be sour.
 

 

Step 9: Continue to cook about 10 – 15 minutes, season with ½ teaspoon Magi’s stuff, salt, pepper and sugar and turn off the heat. Sprinkle more sliced leek and coriander on face of broth.
 

 

Step 10: Clean well all vegetables, wait to get dry.
 

 

Step 11: Soak quảng noodle in hot water about 3 – 4 minutes. Next, bring to wash immediately in cold water to make sure they will not be stick together.
 

 

Finally, your dish is ready to serve. When serving, arrange vegetables on bottom of bowl; add more quảng noodle and scoop the broth into bowl. Add more tofu, tofu skin and mushrooms on face of dish. Do not scoop too much broth. This soup is not required too much water in bowl. Sprinkle more roasted peanut and eating with rice pancake is amazing. I suggest you should eat when it is still hot. You can add more soya sauce or white soya cheese if you want to increase its flavor. Hope you will have a good appetite and do not miss our next Vietnam Recipes Vegetarian soon. Good Luck for your Cooking.
 

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Vegetarian Steamed Rice Cakes in Small Bowls Recipe (Bánh Bèo Chén Chay)

Maybe you already know normal Bánh Bèo, one of popular dishes in Huế city. Today, you will know another way to process one of stunning Vietnam Recipes Vegetarian. It is called Vegetarian Steamed Rice Cakes in Small Bowls (Bánh Bèo Chén Chay). It is delicious like the normal one. Trust me; with this dish, it can change your boring vegetarian meals.
 

 

Vegetarian Steamed Rice Cakes in Small Bowls Recipe (Bánh Bèo Chén Chay)
 

When you are ready, please follow my instruction below carefully and let us start cooking one of stunning Vietnam Recipes Vegetarian right now.

Ingredients:

1 bowl rice flour
1 tablespoon tapioca starch
1 teaspoon salt
1 bowl water
1 and half bowl hot water
Making filling: ½ bowl mung bean (no cover), salt; annatto seed oil
Bread
Leek, vegetable oil
Vegetarian fish sauce, sugar, water, chili

Process:

Step 1: Mix tapioca starch with rice flour together; add more salt and mix well.
 

 

Step 2: Pour slowly water into mixture above and use spoon to stir well.
 

 

Step 3: Pour slowly hot water into mixture above (step 2), use spoon to stir well. Next, use food nylon bag to cover carefully and wait for 10 – 13 hours.
 

 

Step 4: After that, you can see one yellow layer on face of this mixture, scoop it out. Add more warm water, the quality of warm water is equal the quality you scoop yellow layer out. Stir gently and wait more 15 minutes before pour into small bowls.
 

 

Step 5: Spread a little oil in each bowls, arrange into steaming stove. When the water boils, pour mixture flour and cover carefully. Sometime, use napkin to absorb water on lid. Steam about 6 – 8 minutes, repeat this process until all mixture flour is out.

 

 

Step 6: Clean mung bean in 2 – 3 times. Soak into water added a little salt about 1 – 2 hours.
 

 

Step 7: Bring mung bean to steam until it is cooked.
 

 

Step 8: Wait mung bean getting cold, smash well .Heat a little annatto seed oil, add all mung bean and fry with small heat. Fry until it is soft, season with a little salt. For me, here is the important step to create the flavor for one of stunning Vietnam Recipes Vegetarian.
 

 

Step 9: Slice bread into small cubes.
 

 

Step 10: Bring sliced bread to dry in the sun about 3 – 4 hours. Or you can bring to grill at 160 degree about 5 – 10 minutes. Store in glass jar to keep its crispy.
 

 

Step 11: Use the green part of spring onion. Clean and slice small. Mix with a little oil, put in microwave about 30 seconds.
 

 

Step 12: Making sauce: Mix 1 tablespoon vegetarian fish sauce with 2 tablespoons water, sugar. Bring to cook until it boils. Season to suit your flavor; add more sliced chili if you love spicy. Store in glass jar before using.
 

 

Finally, you basically finished one of stunning Vietnam Recipes Vegetarian. Add a little grilled bread, mixture spring onion on face of each bowl, spring more mung bean and serving with sauce is perfect. One of my favorite dishes is already here. How about you? Hope you will have a good appetite and Good Luck for your Cooking.
 

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Vegetarian Crab Noodles Recipe (Bún Riêu Chay)

For many Asian people who follow Buddhism, whenever there is a full moon, they usually eat vegetarian food. Among many Vietnam Recipes Vegetarian have been introduced, Vegetarian Crab Noodles (Bún Riêu Chay) is a great dish to be added in the list.
 

 

Vegetarian Crab Noodles Recipe (Bún Riêu Chay)
 

The sweet taste of the broth comes from many types of vegetables, mushrooms, tofu and other vegetarian food. We hope that this one of Vietnam Recipes Vegetarian can help you refresh your mind and even your body.

Ingredients:

For the broth: 2-3 radishes, 2 apples, 1 pear
½ box of soya curd
1 tablespoon of soya sauce
200g of vegetarian crab stick (you can find this in supermarket)
300g of shiitake
300g of shimeji
3-4 tomatoes
Fried tofu
Dấm bỗng (Vietnamese vinegar – you should find at Vietnamese stores to buy it) or sour tamarind
Rice noodles
Cockscomb mint, perilla, bean sprouts, or any type of vegetables that you like
Poireau onion, coriander
1 tablespoon of flour.

Process:

Step 1: Apples and pear are washed, skin-peeled, seeds-removed. Slice them, add into a stove with water, 2 coffee spoons of salt. Stew the mixture for broth.
 

 

Step 2: Wash the soya curd and let it dry naturally.
 

 

Step 3: Use your hand to smash the soya curd carefully, add soya sauce, 1 coffee spoon of salt, 1 coffee spoon of sugar and mix them all.
 

 

Step 4: Wash and mince the vegetarian crab stick.
 

 

Step 5: Use the knife to really mince the crab stick or use a blender.
 

 

Step 6: Wash and slice the tomatoes in 6 pieces for each one.
 

 

Step 7: Wash and remove the root of shiitake and shimeji.
 

 

Step 8: Wash the vegetables, bean sprouts, poireau onion (mash the white part while mince the green part). Slice the shimeiji.
 

 

Step 9: Take the fried tofu into a bowl.
 

 

Step 10: Wash the cockscomb mint.
 

 

Step 11: Heat up with a little bit of cashew nut oil, fried the white part in step 8.
 

 

Step 12: Stir fry the tomatoes, add 1 coffee spoon of salt, sugar in 5-7 minutes then put the tomatoes in a separate bowl.
 

 

Step 13: Stir fry the mushrooms (shiitake and shimeji) in 5 minutes then turn off the heat and put in a bowl.
 

 

Step 14: Pour a little bit of cashew nut oil in the pan, add crab stick in and stir fry it.
 

 

Step 15: Add the soya curd in step 3 in the pan, stir fry with crab stick, and mix them together.
 

 

Step 16: After 5-7 minutes then sprinkle some flour in the tofu surface, mix it. This step is very important in making this dish – one of Vietnam Recipes Vegetarian. The flour will help to stick the soya curd with other ingredients and flow to the surface nicely.
 

 

Step 17: You can take the apples and pear in the broth of step 1 out after it is cooked thoroughly. We will not use this but you can take advantage of it to make a dessert with it. Filter the broth so it would be clear then add the tomatoes, mushrooms, fried tofu in, cook them for 15 minutes.
 

 

Step 18: Add to the broth a little bit of d dấm bỗng (Vietnamese vinegar) or sour tamarind, use the tablespoon to take the tofu mixture in step 16 into the broth, cook with small heat so that the tofu can flow in the surface.
 

 

Step 19: When it is cooked, you will see the tofu on the surface. Adjust the taste then add some minced Poireau onion in. Turn off the heat.
 

 

When serving Vegetarian’s Crab Noodles (Bún Riêu Chay), you can add some rice noodles into a big bowl; pour the broth in and place all the ingredients in it. You can sprinkle a little bit of minced coriander into the bowl and eat it while it is still hot. So how do you think of our Vietnam Recipes Vegetarian? It takes many preparation and processing time but we believe it is totally worth it. Good luck to your cooking and if you have made the dish please do not hesitate to share the photos with us.
 

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