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Brasied Tofu With Ginger - {Dau Hu Kho Gung}


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  • 1 tablespoon vegetable oil
  • 1 large galic clove peeled and minced
  • 2 ounces fresh ginger peeled and minced
  • 6 ounces ground pork (70% lean)
  • 1 teaspoon Vietnamese chili and garlic sauce or more to taste
  • 2 scallions root ends trimmed, cut 1 1/2" long and halved lengthwise
  • 1 pound firm tofu cut into 1/2" cubes
  • 1 tablespoon fish sauce
  • Coarse sea salt to taste
  • Freshly ground white pepper to taste


Servings 4


Step 1

Heat the oil in a clay pot or heavy-bottomed pot over medium heat. Stir-fry the garlic and ginger until fragrant and lightly golden, about 5 minutes. Add the pork and stir-fry so it separates into pieces and just cooks through, about 3 minutes.

Reduce the heat to low, add the chili and garlic sauce, scallions, tofu, and fish sauce, and carefully mix (so as not to break up the tofu too much) until well combined. Cover and cook for 5 minutes.

Season to taste with salt and pepper and continue cooking, covered, until all the flavors have blended together, another 10 minutes. Serve with rice.

This recipe yields 4 to 6 servings.

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