Photograph of the finished Vegetarian Fermented Tofu Hotpot with Lotus Root and Taro

Vietnam · Lẩu chao củ sen khoai môn chay

Vegetarian Fermented Tofu Hotpot with Lotus Root and Taro

1 hr Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Red fermented bean curd Red fermented bean curd 5.6 oz
  • Photograph of Lotus root Lotus root 1.3 lb
  • Photograph of Taro Taro 1.3 lb
  • Photograph of Dried bean curd skin (fuzhu) Dried bean curd skin (fuzhu) 5.6 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.8 oz
  • Photograph of Lemongrass Lemongrass 2.8 oz
  • Photograph of Coconut milk Coconut milk 1 ⅔ cups
  • Photograph of Malabar spinach Malabar spinach 14.1 oz
  • Photograph of Thin dried rice noodles Thin dried rice noodles 14.1 oz
  • Photograph of Chilli Chilli 8

Method

  1. 1 Mash the red fermented bean curd with a little water, then strain it through a sieve to make a smooth, lump-free sauce.
  2. 2 Soak the tofu skin and shiitake mushrooms separately for 1 hour, then cut them into pieces.
  3. 3 Sauté the lemongrass with the fermented bean curd sauce for 3 minutes until the oil turns red and the strong aroma dissipates.
  4. 4 Cook lotus root and taro in 900 ml of water for 25 minutes; the taro will release starch, which will thicken the broth.
  5. 5 Pour in the coconut milk and simmer for 5 minutes, then dip the tofu skin and spinach into the mixture before eating.

With an appliance

  • Pressure cooker 45 min

    Replace step 4: cook the lotus root under high pressure for 6 minutes, then quickly release the pressure, open the lid, and add the taro to cook for 10 minutes to prevent it from falling apart; in step 5, continue to simmer the coconut milk with the lid open for 5 minutes, without letting it boil.

Start cooking