Bitter gourd filled with tofu

Bitter gourd filled with tofu

By
From
Vietnamese Street Food
Serves
6
Photographer
Michael Fountoulakis

Steaming rids the gourd of some of the bitterness. A tasty variation is to deep-fry the gourds after steaming, which adds another dimension of flavour and texture.

Ingredients

Quantity Ingredient
6 dried chinese mushrooms
3 dried wood ear mushrooms
2 bitter gourds
180g firm tofu
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 teaspoon sugar
Vegan dipping sauce, to serve

Method

  1. Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out any excess water. Remove the stems and cut the caps into thin strips.
  2. Meanwhile, cut the gourds into 3 cm rounds. Using a teaspoon, hollow out the slices of gourd and discard the seeds.
  3. Put the mushrooms, tofu, salt, pepper and sugar in a bowl. Mix until the tofu is smooth and creamy. Spoon the mixture into the gourd slices, then steam the filled slices of gourd for 15 minutes, or until they are tender when pierced with a skewer.
  4. Serve the steamed gourd with the dipping sauce.
Tags:
Vietnamese Street Food
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Vietnam
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small
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