Vegan Ca Kho To (Braised Tofu in Clay Pot)

Ingredients

• 14 oz Firm Tofu
• 4 oz Shiitake Mushrooms
• 4 tablespoons Soy Sauce
• 2 tablespoons Maple Syrup
• 1 tablespoon Rice Vinegar
• 3 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Vegetable Oil
• 2 stalks Scallions
• 1/2 teaspoon Black Pepper
• 1/2 cup Water

Instructions

1. 1Place the 14 oz Firm Tofu on a clean kitchen towel or paper towels. Fold the towel over the tofu and place a heavy object on top, like a cutting board with cans, to press out excess water for at least 15 minutes. After pressing, cut the tofu into 1-inch cubes.
2. 2Clean the 4 oz Shiitake Mushrooms by wiping them with a damp cloth. Slice the mushrooms into 1/4-inch thick pieces.
3. 3In a medium bowl, whisk together the 4 tablespoons Soy Sauce, 2 tablespoons Maple Syrup, 1 tablespoon Rice Vinegar, 3 cloves of minced Garlic, and 1 teaspoon of grated Ginger. Add the cubed tofu and sliced mushrooms to this bowl. Gently toss to coat everything evenly. Let this mixture marinate for at least 15 minutes.
4. 4Place a clay pot or a large heavy-bottomed pot over medium heat. Add the 2 tablespoons Vegetable Oil and heat until it shimmers, about 1 to 2 minutes. This is approximately 325°F (163°C).
5. 5Carefully add the marinated tofu and mushrooms, along with all the marinade from the bowl, to the hot pot. Cook for 5 to 7 minutes, stirring occasionally, until the tofu pieces are lightly golden brown on a few sides and the mushrooms have softened.
6. 6Add the 1/2 cup Water, the 2 stalks of chopped Scallions (white and green parts separated), and the 1/2 teaspoon Black Pepper to the pot. Stir everything together. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot and cook for 30 minutes, or until the sauce has thickened to a syrupy consistency and the tofu is tender. Stir occasionally to prevent sticking.
7. 7Remove the pot from the heat. Stir in the reserved green parts of the 2 stalks of Scallions. Serve the Vegan Ca Kho To hot, ideally with steamed rice.

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