Recipe: Braised Tofu with Ginger (Dau Hu Kho Gung, Vietnamese)

BRAISED TOFU WITH GINGER

"Dau Hu Kho Gung is what I call comfort food: warming with its ginger, garlic, and chili, yet soothing with its rich tofu and silky sauce. Perhaps one of my favorite vegetable dishes ever, when served over rice, it is a full meal. There is a small amount of pork, primarily to add flavor. You will also need Vietnamese chili and garlic sauce, which can be found in most Asian markets. It comes in two versions, smooth sauce in a squirt bottle or slightly chunky in a jar, which is preferred here."

1 tablespoon vegetable oil
1 large clove garlic, peeled and minced
2 ounces fresh ginger, peeled and minced
6 ounces ground pork (70% lean)
1 teaspoon or more Vietnamese chili and garlic sauce
2 scallions, root ends trimmed, cut into 1 1/2-inch-long pieces and halved lengthwise
1 pound firm tofu, cut into 1/2-inch cubes*
1 tablespoon fish sauce
Coarse sea salt and freshly ground black pepper
Hot cooked rice (for serving)

Heat the oil in a clay pot or heavy-bottomed pot over medium heat. Stir-fry the garlic and ginger until fragrant and lightly golden, about 5 minutes.

Add the pork and stir-fry so it separates into pieces and just cooks through, about 3 minutes.

Reduce the heat to low, add the chili and garlic sauce, scallions, tofu, and fish sauce, and carefully mix (so as not to break up the tofu too much) until well combined. Cover and cook for 5 minutes. Season to taste with salt and pepper and continue cooking, covered, until all the flavors have blended together, another 10 minutes.

Serve with rice.

*COOKING TIPS:
In this dish the tofu cooks for a good 15 minutes, and so it is a good idea to use firm tofu because it will not break down as easily as soft tofu. It is also important not to overstir the dish while cooking, as this will break up the tofu. Let it simmer quietly. Just before serving, mix it carefully to coat each tofu piece with the juices.

Makes 4 to 6 servings
Source: Authentic Vietnamese Cooking by Corinne Trang