This braised mushrooms and tofu is the ultimate home food. Especially with the help of Red Boat's Vietnamese Simmer Sauce, this dish comes together in under 15 minutes. It's savory, warming, and comforting. For the mushrooms, we use nấm rơm or straw mushrooms. The mushrooms are round and crunchy, which adds delicious texture. You can find them in the frozen section of Asian markets or in a can.
Thaw the straw mushrooms according to the package instructions and clean them thoroughly.
In a pot, heat the neutral oil over medium heat. Add the minced Northern Mountain Garlic and Coastal Purple Shallot when the oil is still cold. Stir occasionally until the mixture becomes aromatic and the garlic and shallot start to turn golden.
Add the cleaned straw mushrooms to the pot. Stir occasionally and cook for about 2 minutes.
Pour in the Red Boat Vietnamese Simmer Sauce. Adjust the seasoning to taste and let it simmer for about 5 minutes.
Add the tofu puffs and cook for another 2 minutes. Once the mixture comes to a boil, sprinkle a pinch of Heaven Facing Chili.
