The dish mushroom tofu scooped into rice paper is loved by many families because of the light and light taste of mushrooms, the crispness of rice paper and the chewy softness of tofu. Variated from the characteristic clam scooped into rice paper dish of the Central region, the unique combination of diverse ingredients not only brings novelty, high nutritional value but is also very suitable for enjoying during Thanh Minh Tet.
To make tofu mushroom soup with rice paper, housewives need to prepare 300g of fresh mixed mushrooms (such as oyster mushrooms, bird's nest mushrooms or king oyster mushrooms), 150g of tofu (about 2 pieces).
The seasoning includes young lemongrass, Vietnamese coriander, fresh chili, vegetarian seasoning, vegetarian fish sauce and 2 crispy grilled rice papers to eat with.
Fresh mushrooms after buying, soak them in diluted salt water, then wash them and chop them into bite-sized pieces. Housewives should note not to chop them too much so that when stir-frying, the mushrooms still retain their natural chewy sweetness.
Slice tofu thinly, fry until golden brown and then cut into pomegranate seeds. Frying tofu until golden brown before slicing is the secret to help the tofu pieces have a slightly chewy golden crust, not mushy when stir-fried with mushrooms.
Heat a pan with a little cooking oil, add minced lemongrass and sauté until fragrant. Next, add mushrooms and stir-fry over high heat to help the water in the mushrooms drain and shrink quickly.
Continue to add tofu and stir-fry together before seasoning with seasoning powder, fish sauce and fresh chili, then stir well for about 5 minutes to allow the spices to soak just enough.
The final step is to add chopped Vietnamese coriander and stir-fry quickly, then turn off the heat. Vietnamese coriander not only enhances the delicious flavor but also helps the dish balance the cold properties of mushrooms and tofu.
