Vietnamese Baked Tofu with Snow Peas and Trumpet Mushrooms
This Vietnamese-inspired dish combines crispy baked tofu with tender snow peas and meaty trumpet mushrooms in a savory white sauce base. The tofu is first baked until golden, then stir-fried with aromatic shallots and vegetables in a wok. A homemade white sauce enriched with soy sauce, sesame oil, and sambal chili sauce creates layers of umami and gentle heat. Perfect for weeknight dinners or when you want to explore Vietnamese flavors at home, this recipe balances textures and tastes while remaining accessible to home cooks.
Ingredients
- 8 ounces firm tofu
- 1 teaspoon sea salt
- 1 tablespoon canola oil
- 1 tablespoon shallots, chopped
- 4 trumpet mushroomsshiitake mushrooms1:1none
different flavor profile
- 1 cup snow peassnap peas1:1none
similar crunch and sweetness
- 1 tablespoon Michiu rice cooking wine or white wine
- 2 tablespoons White Sauce
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon sambal chili saucesriracha1:1none
different heat profile
- 3 tablespoons canola oil
- 3 garlic cloves
- 1 medium white onion
- 2 teaspoons all-purpose flour
Instructions
- 1
Heat oil in large pot over medium heat
- 2
Add garlic and sauté until golden
- 3
Add onions and sauté until softened
- 4
Sprinkle flour into pan and stir for 5 minutes
- 5
Add salt and sugar
- 6
Pour in water and cook for 10 minutes stirring continuously
- 7
Reduce heat to low and cook for 15 more minutes
- 8
Strain sauce through fine-mesh sieve and set aside to cool
- 9
Preheat oven to 350°F and grease baking pan
- 10
Cut tofu in half horizontally
- 11
Place tofu in pan, sprinkle with salt, and bake until light gold
- 12
Remove from oven and cool
- 13
Cut tofu lengthwise into strips
- 14
Heat canola oil in large saucepan or wok over medium heat
- 15
Add shallots and sauté until soft and fragrant
- 16
Add tofu and cook for 3 minutes stirring regularly
- 17
Add mushrooms and snow peas and sauté
- 18
Add wine being conscious of possible flame-up
- 19
Stir in white sauce, soy sauce, sesame oil, sugar, and sambal chili sauce
- 20
Serve hot
Tips
Make the white sauce ahead of time and store in refrigerator for up to 5 days to save time on busy weeknights
Cut tofu into uniform strips for even cooking and better presentation in the final dish
Be careful when adding wine to the hot pan as it may flame up briefly
Good to Know
Store covered in refrigerator for up to 3 days. White sauce can be stored separately for 4-5 days.
White sauce can be made up to 5 days ahead. Tofu can be baked earlier in the day.
Serve immediately while hot over steamed rice or noodles for a complete meal.
Common Mistakes
Cut tofu uniformly to avoid uneven cooking
Don't skip straining the white sauce to avoid lumps
Keep wine away from open flames when adding to hot pan
Substitutions
Vegan Options
General Alternatives
similar crunch and sweetness
FAQ
Can I use silken tofu instead of firm tofu?
Firm tofu is recommended as silken tofu will break apart during baking and stir-frying. Extra-firm tofu works even better.
What if I don't have trumpet mushrooms?
Shiitake, cremini, or button mushrooms work well as substitutes. Adjust cooking time as needed for different mushroom types.
How long will the white sauce keep?
The white sauce can be stored covered in the refrigerator for 4-5 days. Reheat gently before using.