Khuôn đậu quấn rong biển kho tộ – Braised “fishy” Tofu

My friend, Linh and I first had this dish at San May, a famous vegan restaurant in Hue city several years ago. We loved it. After moving away from Hue, Linh was craving for this dish, so she found out its recipe and shared it with me. Now I share it with you.


Minced ginger, chili powder, soy sauce, seaweed sheet, and tofu
  • 1 firm tofu
  • 1 seaweed sheet
  • 1 tbsp. of light soy sauce
  • 2 tsp. of minced ginger
  • 2 tsp. of sugar
  • ¼ cup of water
  • 1 tsp. of chili (optional)
  • corn starch


  1. First, cut tofu into small bars and cut seaweed sheet into ribbons
If you don’t like a starch coating (otherwise skip to step 4):
  1. Fry the tofu bars first in oil until they turn lightly golden-brown and let them cool down.
  2. Wrap the seaweed ribbons around the middle section and continue with step 7.
Fried tofu bars wrapped with seaweed ribbons
If you like a starch coating:
  1. Wrap the seaweed ribbons around the middle section of the raw tofu bars.
  2. Thinly coat the wrapped tofu bars in corn starch.
  3. Fry the coated tofu bars in oil until they turn lightly golden-brown.
  4. In a bowl, mix 1 tbsp. of light soy sauce, 2 tsp. of minced ginger, 2 tsp. of sugar, 1 tsp of chili (optional), and ¼ cup of water
  5. Pour the mixture into a small pot, bring it to boil, and then add the tofu bars.
  6. Close the pot lid, cook with low heat for 8 minutes. Don’t forget to turn the tofu bars around so that all of them will evenly and slowly soak up the sauce.
I’m aware that most of my recipes are best served with rice and perfect for rainy days. It’s interesting to realize how similar the dishes are and still, I haven’t been fed up with them for years.
Braised ‘fishy’ Tofu
I hope you feel like traveling to Hue by cooking this dish.



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