Đậu hũ bao bố chay • Vegan stuffed tofu "burlap" sacks

Instructions

1. Peel and finely dice carrot into 1/5 inch (0.5 cm) cubes. Dice zucchini and nameko mushrooms into the same size.

2. Soak wood-ear mushrooms in boiling water until rehydrated, then finely chop.

3. Heat 1 tbsp of oil on medium in a pan, add the vegetables, season with the bouillon powder, and sauté for about 5 minutes until cooked.

4. Remove mixture from heat and set aside.

5. Pat dry tofu blocks.

6. Cut each block into quarters. Each piece should be around 2"(H)x1"(W)x1"(D) or 5cm(H)x2.5cm(W)x2.5cm(D).

7. Pour vegetable oil in a drying pan so that the oil is at least 1/2 inch (~1.5 cm) deep. Heat oil on medium.

8. When oil is ready, add tofu pieces and fry until golden, flipping occasionally to make sure all sides are cooked.

9. Remove tofu pieces from the pan and place on a piece of paper towel to soak up the oil and let them cool down enough to handle.

10. Using kitchen scissors, cut the top off each piece of tofu.

11. Use a teaspoon to gently scoop out the inside of the tofu. (Don't throw this away, you can use it in a stir fry or as vegan scrambled 'eggs')

12. Fill the tofu sacks with the vegetable mixture 2/3 of the way.

13. Use a piece of chive/green onion/kitchen twine or in our case pandan leaf to tie up the top of the sacks.

14. Heat a sauce pan on medium, add soy sauce and sugar. Reduce to low when the sauce starts to bubble.