Praise the Braised Tofu in Coconut Juice, a recipe inspired by my mom
it's a touch spicy, tropical, and highly doable any day + my chat with Chris Kimball
Hey there! If you want to watch me crack jokes, discuss cooking and travel in Vietnam with Christopher Kimball, here’s the playback of our livestream. He interviewed me on a wide range of topics but it always came back to how food makes a difference in our lives.
Among the people mentioned in the interview was my mom and her recipe notebook. Moms impact our nourishment from the get go.
And with that, Happy Mother’s Day to all the brave humans who’ve birthed and shepherded new life into this world. I am in awe of you all who have loved and nurtured your flock into adulthood, despite the odds.
In the photo below my Mẹ Già (Elder Mother, a Viet term of endearment) is looking pretty 🔥. She’s in her element at a Viet grocery store! (We were at Green Farm in Garden Grove, CA, that day.)
A few notes on my mom’s new stove: Before the stove arrived, I made sure she’d be ready to cook so I ordered her a welcome present: a 5-liter jug of premium fish sauce! She usually doesn’t like gifts but that was one she couldn’t refuse.
Speaking of fish sauce, I just published a mega fish sauce guide and FAQ that includes substitutes, brand suggestions, recipes, plus the video playback of our PTFS nuoc mam livestream. Head to “Fish Sauce: What is it? Plus, how to buy, store, use, and sub for it” at the website.
After delivery of her new stovetop, Mom set out to làm bạn (literally make friends) with it. She initially reheated leftovers and found out that her steamer didn’t need to go on the power burner, unless she wanted overcooked food. Then she deep-fried a batch of tofu to perfection, she reported.
“The stove designers have researched and thought all this through for years,” Mom said. “It all makes sense and works well.”
One of the things mothers do well is to remind us the importance of trying new things for a lifetime of learning.
That, along with Mom mentioning fried tofu, inspired me to "‘get acquainted’ with a Vietnamese tofu dish that I’d never made before — Spicy Braised Tofu in Coconut Water (Đậu Hũ Khìa Nước Dừa).
With chile heat and the sweet lilt of coconut water, this handsome main dish strongly reflects southern Vietnamese cooking. Though the tofu looks deep fried, a modicum of oil was involved.
This tofu features an uncommon Vietnamese braising technique using the refreshingly sweet juice from a young (green) coconut — aka coconut water. Most people think of drinking coconut water. I’ve used it for nuoc cham dipping sauce and have used it in cooking too — just not in this delightful new manner.
There’s always a moment when you’re cooking a new dish when you ask yourself how is this going to taste? How does it work? I was kind of skeptical about this braise, called dau hu khia nuoc dua. There’s a lot of gurgling as things cook because it comes together fast. But after the mildish sauce cooked down and worked its magic, the tofu and veggies were absolutely delicious.
Unlike most Viet braises featuring caramel sauce, this one is very low sugar. It’s great for diabetics and anyone looking to cut back on refined sugar. Other reasons for praising this braise:
One batch serves four, which in our home means that Rory packs some for lunch with rice, and I enjoy the rest with a salad or turn it into banh mi!
The tofu is terrific hot, warm or at room temperature.
You can make this recipe with ingredients from the supermarket.
Ready the ingredients days ahead then braise when you need an easy, quick main dish for dinner
To equip you to make this tofu recipe, I’m providing the following:
A flexible braised tofu in coconut water recipe in full text and downloadable PDF (this tofu dish can be make vegan or not!)
Explainer on the tofu prep technique, which differs from my normal playbook
Vegetable swaps because we won’t be in asparagus season forever
Ingredient tips (what’s the best coconut water?)
Advance prep pointers
I hope you’ll get well acquainted with this Viet tofu winner!
