Authentic home cooking from Vietnam, with US measurements. 
Vegetarian Braised Vegetables
Yesterday was the 15th of the lunar month, so I made "vegetarian braised vegetables" and wanted to share with everyone one of my all-time favorite vegetarian dishes. It's delicious, light, and healthy!
Vegetarian Braised Vegetables
Yesterday was the 15th of the lunar month, so I made "vegetarian braised vegetables" and wanted to share with everyone one of my all-time favorite vegetarian dishes. It's delicious, light, and healthy!
Open in Cookpad AppSteps
- 1
Fry the tofu until golden on all sides.
- 2
Cut the vegetables into bite-sized pieces. Keep the vegetables that take longer to cook separate from those that cook quickly.
- 3
Add a little oil to a pan, sauté the scallion whites until fragrant, then add the bitter melon, carrot, and daikon radish. Stir for 3 minutes, then season with 1 teaspoon vegetarian bouillon powder and 2 tablespoons soy sauce. Mix well, turn off the heat, and transfer to a bowl.
- 4
Next, add the green beans and okra to the pan. Season with 1 teaspoon sugar, 1 teaspoon vegetarian bouillon powder, and 2 tablespoons soy sauce. Stir for about 2 minutes, then transfer to a bowl. Repeat this step for any remaining green beans and okra.
- 5
Sauté the shallots until fragrant, then add the carrot, bitter melon, and daikon radish. Add a little hot water and simmer over low heat for about 10 minutes. Add all the remaining vegetables, reduce to a gentle simmer, and cook for another 15 minutes. Mix 2 teaspoons cornstarch with a little water and add to the pot to slightly thicken the sauce. Adjust seasoning to taste, then turn off the heat.
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