How do you make Vietnamese style tofu?

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Title: Tofu Spring Rolls

Yield: 4

Ingredients

2 tb soy sauce

1 ts sesame oil

125 g tofu; cut into cubes

1 ; (4oz)

2 tb olive oil

1 leek; cut into thin

1 ; strips

1 carrot; cut into thin

1 ; strips

75 g mangetout; cut into thin

1 ; strips (3oz)

2 cloves garlic; chopped

1 ts fresh root ginger; chopped

125 g button mushrooms; sliced

-(4oz)

1/2 ts five spice powder

75 g beansprouts; (3oz)

1 ts cornflour

1 salt and freshly ground

-black peppe; r

1 200 g pack chilled vegetable

- fat fi; lo

1 ; pastry

40 g solid vegetable oil; melted

-(1 1/2oz)

1 to garnish: radish flowers

-and spri; ng

1 ; onion tassles

Instructions

In a bowl, mix the soy sauce, sesame oil and 2 tablespoons cold water.

Add the tofu and marinate for approx 30 minutes.

Heat the oil in a frying pan or wok and stir fry the leek, carrot and

mangetout strips for 2 minutes.

Add the garlic, ginger and mushrooms and cook for a further 3 minutes.

Add the tofu (reserving the marinade) with the five spice powder and

beansprouts.

Blend the cornflour with the marinade and pour over the vegetables and

cook gently until thickened, add seasoning and leave to cool.

Cut the filo pastry sheets to make 16 squares, 23cm x 18cm (9" x 7")

sheets. Brush one filo pastry sheet with melted vegetable oil and lay

another sheet on top. Place a spoonful of the vegetable mixture at one

end of the pastry and roll up gently, folding the sides in.

Brush the other end with a little more vegetable oil to seal the pastry.

Repeat for the remaining spring rolls.

Deep fry the spring rolls in hot oil preheated to 180 C, 350 F for

approximately 5 minutes until golden brown. Drain well on absorbent

kitchen paper.

I have one recipe sure you will like. You can use this or you can modify.

Dau Hu Kho Gung Braised Tofu With Ginger

Tofu and pork Vietnamese dish

4-6

servings click to change U.S./Metric measurement system or number of servings

time to make 25 min.

1 tablespoon vegetable oil

1 large garlic clove, peeled and minced

2 ounces fresh ginger, peeled and minced

6 ounces ground pork

1 teaspoon vietnamese chili-garlic sauce, to taste

2 scallions

1 lb firm tofu, cut into 1/2-inch cubes

1 tablespoon fish sauce

coarse sea salt

fresh ground black pepper

1. The pork should be 70% lean.

2. The Scallions should have the root ends trimmed, cut into 1-1/2-inch long pieces and be halved lengthwise

3. Heat oil in clap pot over medium heat [use heavy bottomed pot if not clay] Stir fry garlic and ginger until fragrant and lightly golden.

4. Add the pork and stir fry. It should separate into pieces and be just cooked through.

5. Reduce heat to low. Add the chili sauce, scallions, tofu and fish sauce. Mix carfully so you don't break up the tofu too much. It should be well mix.

6. Cover and cook for 4 minutes. Season to taste with salt and pepper. Cook for about another 10 minutes or until the flavors blend.

7. Serve with rice.

The Vietnamese do.

i have no idea figure it out