Photograph of the finished Banana and Tofu Braised with Soy and Lemongrass

Vietnam · Chuối đậu kho tương sả

Banana and Tofu Braised with Soy and Lemongrass

50 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Green bananas Green bananas 2.2 lb
  • Photograph of Tofu Tofu 1.3 lb
  • Photograph of Sweet black bean sauce Sweet black bean sauce 4.2 oz
  • Photograph of Lemongrass Lemongrass 3.5 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Perilla leaves Perilla leaves 2.8 oz
  • Photograph of Rice vinegar Rice vinegar ¼ cup
  • Photograph of Oil Oil ½ cup
  • Photograph of Chilli Chilli 8
  • Photograph of Shallots Shallots 1.6
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Peel the green bananas, cut them into pieces, and soak them in vinegar water for 15 minutes to prevent browning and reduce the sap.
  2. 2 Fry the tofu for 4 minutes until golden brown, then drain.
  3. 3 Sauté lemongrass with shallots and turmeric, then add black bean paste and stir for 90 seconds until the paste is cooked and fragrant.
  4. 4 Add the bananas to the pan, coat them in the sauce, then pour in 300 ml of water and simmer for 20 minutes until the bananas are soft and the sauce thickens.
  5. 5 Add the tofu to the stew and cook for another 8 minutes, then sprinkle with plenty of perilla leaves; perilla is the perfect accompaniment to braised bananas.

With an appliance

  • Pressure cooker 40 min

    Replace step 4: simmer green bananas under low pressure for 6 minutes, then quickly release the pressure; add the tofu in step 5 after opening the lid and simmer for another 8 minutes to prevent it from falling apart.

Start cooking