1. 3 blocks tofu
  2. 1 can of bamboo shoots
  3. 3 cans (12 oz.) coconut soda
  4. 2 Tbsp mushroom powder
  5. 5 cloves garlic
  6. 1 Tbsp sugar
  7. 8 boiled eggs, de-shelled
  8. 2 Tbsp vegetable oil

Preparation and Cooking

      Cut the tofu into 1" squares and let them dry of water. Heat a stir-fry pan with oil until white smoke appears, fry the tofu squares until the skin are golden (a).  Cut the bamboo shoots into small slices (b).  Boil the eggs then remove the shells (c).  In a pan, use 1 Tbsp sugar and heat to golden brown, pour 3 cans of the coconut soda and cook until boil. Add in the garlic, boiled eggs, bamboo shoots, and mushroom powder. Turn the heat down to med-low and simmer for another 15 minutes until the eggs and the bamboo well soak with the broth. Last, add in golden tofu squares, turn off the heat, submerge the tofu squares in the broth.  And it is ready to be served. This dish (d) is best served with either sliced cucumber (e) or pickled mustard greens (f).


If you have any questions or comments, please contact Ms. Quang Dieu An by email