Main Course
Đậu hũ kho (Vietnamese braised tofu in caramel sauce)
Original name: Đậu hũ kho (braised tofu)
About this dish
This is the tofu version of the classic Vietnamese caramelized braise — a dish my grandmother made on Buddha’s vegetarian days. Soft tofu absorbs the salty-sweet coconut sauce until each bite is glossy and comforting.
Serve it over jasmine rice with a side of steamed greens for a soulful weeknight meal.
Ingredients
UK and US measurements are both included for every recipe.
Firm tofu
protein400 g
Imperial measurement: 14 oz
Sugar
other2 tbsp
Coconut water
liquid250 ml
Imperial measurement: 1 cup
Soy sauce
seasoning2 tbsp
Shallot
vegetable3, thinly sliced
Vegetable oil
fat1 tbsp
Green onion
vegetable2, chopped
Red chili (optional)
herb1, sliced
Method
Press and slice tofu
5 minGently press the tofu block between paper towels for 5 minutes to remove excess water. Cut into 2.5 cm (1 inch) cubes.
Make caramel sauce
5 minIn a small saucepan over medium heat, combine sugar and 2 tablespoons water. Swirl the pan gently (do not stir) until the sugar turns a deep amber color, about 3–4 minutes. Immediately remove from heat and carefully add coconut water (it will sputter). Stir to dissolve the caramel. Set aside.
Sauté aromatics
2 minIn a clay pot or heavy-bottomed pot, heat vegetable oil over medium heat. Add sliced shallots and cook until fragrant and golden, about 2 minutes.
Brown the tofu
5 minAdd tofu cubes to the pot and cook, turning occasionally, until lightly golden on all sides, about 5 minutes.
Braise the tofu
15 minPour the caramel-coconut mixture and soy sauce over the tofu. Stir gently to coat. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, turning tofu once halfway through.
Finish and serve
2 minUncover and let the sauce reduce slightly, about 2 minutes. Garnish with chopped green onion and sliced chili if desired. Serve hot over steamed jasmine rice.
Equipment
- Small saucepan
- Clay pot or heavy-bottomed pot
- Cutting board
- Knife
- Paper towels
Nutrition facts
Tips
- Use coconut water (not coconut milk) for a clean, sweet broth, coconut milk will make the sauce too rich and creamy.
- For the caramel, watch the sugar closely — if it burns, it will become bitter. Swirl the pan, never stir, and remove from heat as soon as it turns amber.
- If you want a deeper savory note, add one tablespoon of vegan fish sauce or mushroom seasoning along with the soy sauce.
- Leftover braised tofu tastes even better the next day as the flavors meld, store in the fridge for up to 3 days.
Serving suggestions
- Serve over steamed jasmine rice with a side of stir-fried morning glory (rau muống) or bok choy.
- For.
- For a more substantial meal, add a simple cucumber salad with lime and chili.
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Recipe by
Linh Tran
Specialises in Vietnamese cuisineLinh Tran makes ca kho (caramelized fish) in a clay pot that has been in her family for 60 years.
Describe yourself in three words: Nostalgic, gentle, caramel smell.