What do coconut tofu make delicious? 5+ delicacies conquering mother-in-law?

Coconut tofu makes a delicious dish to conquer the “fastidious” mother-in-law is a question many brides are interested in. Coconut tofu can be processed into many delicious dishes such as coconut tofu soup, braised coconut tofu soup, cool coconut tofu salad or even sour pickled coconut tofu,… All are extremely Simple processing in just a glance. And to be able to have a hearty meal full of nutrition as well as help the bride to be more confident in conquering her mother-in-law, I would like to invite the brides to spend a few minutes with Dung Ha Dry Food to learn about the roots. Coconut jar makes something delicious.

1. What is coconut tofu?

• Support weight loss
• Regenerate damaged tissues and cells in the body
• Play an important role in the cardiovascular system
• Iron supplement for the body
• Good for pregnant women
• Enhance eye health

You may be interested: A collection of 10 easy-to-make healthy dishes to help her lose weight effectively

2. What delicious dishes can be made from coconut tofu to conquer the fastidious mother-in-law?

2.1 Coconut tofu salad with shrimp and meat

• 500g coconut tofu
• 300g pork belly
• 200g shrimp
• 1 carrot, thinly grated
• Onion, thinly sliced
• Coriander
• Laksa leaves
• Quat
• Minced garlic
• Minced chili
• Bell peppers, thinly grated
• Lemon
• Roasted peanuts, crushed
• Dry onion
• Fish sauce
• Diameter
• White Vinegar
• Main noodles

1. Buy coconut tofu tubers, wash them, and thinly grate them
2. Mix a bowl of dilute salt water with a little white salt. Put the shredded coconut tofu and soak for 15 minutes to keep the crispness and whiteness. Take them out to drain
3. Put 500ml of water in the pot along with pork belly. Put the pot of pork belly on the stove and bring to a boil for 25 minutes
4. Take out the pork belly, let it cool, slice thin enough to eat
5. Pour the dried shrimp into the pot of boiling water for 25 minutes until the shrimp is cooked. Cooked shrimp, take out, cut shrimp in half
6. Put in the pot: sugar + fish sauce. Stir well and put the pot on the stove to boil for 10 minutes
7. The sugar paste is boiling, turn off the stove, lower the pot to the ground
8. Add minced garlic + minced chili to the pot, stir until dissolved. Season to taste
9. Put coconut tofu + shrimp + pork belly + bell pepper + laksa leaves + herbs in a large bowl. Squeeze evenly together. Leave for about 3 minutes
10. Ladle the chili garlic sauce mixture into the bowl of coconut tofu. Mix well together. Leave for about 5 minutes to infuse the sauce
11. Put the salad with coconut shrimp and meat on a plate, sprinkle with dried onions + roasted peanuts on top. Arrange on a tray and enjoy

See also: HOW TO MAKE THE HOT TREND “TIKTOK” Chicken Mangosteen

2.2 Coconut tofu cooked with sour soup

• 150g shrimp
• 350g coconut tofu
• 1 pineapple
• 7 – 10 cherry tomatoes
• 1 liter pure water
• Minced garlic
• Cooking oil
• Fish sauce
• Scallions, chopped coriander
• 50ml lemon juice
• Seasoning + seasoning + main noodles

1. Coconut tofu, washed, thinly grated
2. Mix in a pot of dilute salt water, put the coconut tofu and soak for 15 minutes to keep the crispness and whiteness. Pick it up, let it dry
3. Wash shrimp, remove head and tail. Peel the shrimp, remove the back of the shrimp. Wash shrimp under clean running water. Let the shrimp drain
4. Peel the pineapple, remove the eyes. Cut pineapple in half and cut pineapple just enough to eat
5. Put cooking oil in a pot and bring to a boil. When oil is hot, add minced garlic and fry until golden brown and fragrant
6. Add cherry tomatoes + chopped pineapple and fry until evenly cooked for 15 minutes until the ingredients are cooked
7. Put 1 liter of pure water in the pot. Add seasonings + seasoning seeds + main noodles and stir until dissolved
8. Close the lid of the pot and let the soup come to a boil. Next, put the coconut tofu + shrimp in the soup pot and bring to a boil for 25 minutes
9. Season the soup to your taste. Put coriander + green onion in the soup pot. Stir well
10. The soup boils, the ingredients are cooked to your liking, turn off the stove. Ladle the soup into a bowl, arrange it on a tray and eat it with hot rice

See more: 2+ How to cook delicious shrimp and sour soup for hot summer

2.3 What dish do coconut tofu make to conquer mother-in-law? Stir-fried coconut tofu with beef

• 350g beef
• 300g coconut tofu
• Salt
• Sliced green onions
• Finely chopped coriander
• Minced purple onion
• Minced garlic
• Fish sauce
• Cooking oil
• Spices, seasoning, main noodles, ground pepper

1. Buy coconut tofu tubers, wash them under running water. Chop small coconut tofu, just enough to eat
2. Mix in a pot of dilute salt, put the coconut tofu in it and soak it in salt water for 5 minutes to make the old coconut jar white and crispy. Pick it up, let it dry
3. Buy beef, wash, drain. Cut the beef into bite-sized pieces. Put the beef in the bowl
4. Put in a bowl of beef including: fish sauce + seasoning + seasoning seeds + main noodles + ground pepper
5. Mix the ingredients together with the beef. Marinate the beef for about 5 minutes for the beef to infuse the spices
6. Slowly add to the pan and heat the oil. When oil is hot, add minced garlic + minced shallot and fry until golden brown, fragrant
7. Put the marinated beef in the pan and stir for 5 minutes until the beef is cooked through
8. Pour the coconut tofu into the beef pan, stir well with the beef for 5 minutes until the coconut tofu is cooked
9. Season the food to your taste
10. Sprinkle scallions + finely chopped coriander into the beef pan. Stir until all ingredients are cooked and then turn off the heat
11. Pour the old sautéed beef with coconut jar into a bowl, arrange on a tray and enjoy as soon as it’s hot

See more: Suggest 12 dishes to cool down in the hot summer of the North and South

2.4 Pickled and sour coconut tofu

• 350g coconut tofu
• 450ml white vinegar
• 1/2 bell pepper, thinly grated
• 350g white sugar
• Pure water

1. Buy coconut tofu tubers, wash them under running water. Grate the coconut tofu into thin, and small fibers
2. Mix in a pot of dilute salt, put the coconut tofu in it and soak it in salt water for 5 minutes to make it white and crispy
3. Put in a pot including: purified water + sugar + white vinegar. Stir until dissolved
4. Put the mixture pot on the stove, proceed to boil over high heat for 25 minutes. Cook while stirring well by hand. Season the mixture to taste
5. The mixture boils, turn off the heat, lower the pot to the ground to cool
6. Put the coconut tofu + thinly sliced bell peppers into the glass jar
7. Put the finished sweet and sour water mixture into a glass jar of coconut jars
8. Cover the jar with the coconut jar, put it in the refrigerator and soak it for 3 days to be able to use it.

See more: 5+ ways to make delicious crispy instant pickles perfect for summer days

2.5 What dish do coconut tofu make to conquer mother-in-law? Braised coconut tofu with straw mushrooms

• 200g coconut tofu
• 100g straw mushrooms
• 100g fried tofu
• 50ml fresh coconut water
• 100g okra
• 1/2 sliced bell pepper
• Chopped onion
• Finely chopped coriander
• Sliced green onions
• Minced lemongrass
• Sugar 
• Cooking oil
• Spices, seasoning, main noodles, pepper

1. Coconut tofu, washed under running water, cut into small pieces, just enough to eat
2. Mix in a pot of dilute salt, put the coconut tofu in it and soak it for 5 minutes to make it white and crispy. Pick it up, let it dry
3. Mushrooms are washed under running water. Use your hands to gently squeeze the straw to dry out
4. Okra, washed and cut into small pieces
5. Put the oil in the pan and heat the oil. Boiling oil for the baro onion + minced lemongrass, fry until golden brown and fragrant
6. Pour in the mushrooms and saute until cooked for 5 minutes
7. Put seasoning + seasoning + main noodles + white sugar + fresh coconut water into the mushroom pan. Stir evenly
8. Put fried tofu + sliced bell pepper in stock with mushrooms for 10 minutes
9. Finally, put the coconut tofu + okra + scallions + coriander into the pan and continue to store for another 5 minutes until the water dries up, the ingredients are ready.
10. Season the food to your taste
11. Turn off the stove, scoop the finished product onto a plate, spread it out on a tray and enjoy it while it’s still hot

See more: What is a straw mushroom? 6+ things to avoid lest your life be in danger?

3. Conclude

• Store Off 1: No. 11 Kim Dong – Giap Bat Street – Hoang Mai District – Hanoi City
• Store Off 2: A10 – Alley 100 – Trung Kinh Street – Yen Hoa Ward – Cau Giay District – Hanoi City
• Store Off 3: No. 02/B Quarter 3 – Trung My Tay 13 Street – District 12 – Ho Chi Minh City