Soybean paste stuffed with tomato sauce

For Vietnamese and tofu lovers, here is a very popular Vietnamese recipe that is absolutely simple to make and delicious. This dish goes well with a full meal in Vietnam. It is often found in the Vietnamese table.



Here is the recipe for stuffed bean curd with tomato sauce

For 4 servings. Preparation: 20 minutes. Cooking: 45 minutes

ingredients

• 4 soybean dough pieces into a square of 7 cm
• 200g minced pork
• 6 black fungus
• 10 g of transparent vermicelli
• 2 teaspoons chopped red onion
• 2 cloves garlic, crushed
• 1 teaspoon ground pepper
• 3 teaspoons of dried seasoning according to taste
• 6 tablespoons oil
• ½ teaspoon of salt a little sugar
• 3 large tomatoes, diced
• 3 sprigs of cilantro or parsley
• 1 cucumber for decoration
• 1 carrot for decoration

Production

1. Soak the black mushrooms in water for 20 minutes, wash, cut and discard stalks, cut the remainder into cubes. Soak the noodles in clear water for 10 minutes, take them out and drain, then cut into 2cm slices.
2. Mix the minced pork with black mushrooms, transparent vermicelli, red onion, ½ teaspoon pepper and 1 teaspoon assainonnement dehydrated.
3. Split the bean curd pieces on one side, fill the pockets obtained with minced pork stuffing.
4. Heat a frying pan, pour in 4 tablespoons of oil, let brown the stuffed bean curd pieces for 20 minutes. Turn them occasionally. Once cooked, take them out and put them on a plate.
5. In another pan, brown 2 cloves garlic in 2 tablespoons of oil. Sauté the tomatoes for 5 minutes, season with dehydrated seasoning, salt and sugar.
Add the stuffed bean curd pieces diagonally cut on a plate. Season with pepper.
6. Garnish with cilantro, cucumber and carrot. This dish should be served hot.