To Hu Ang Swai Chei

Introduction

History

To Hu Ang Swai Chei has its roots in Vietnamese cuisine, where tofu is a popular ingredient used in many dishes. The combination of grilled tofu with green mango and vegetarian fish sauce creates a unique and tasty dish that is sure to please your taste buds.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use firm tofu for this recipe to ensure that it holds its shape when grilling.

- Marinating the tofu in soy sauce and black pepper adds extra flavor to the dish.

- Grilling the tofu until golden brown adds a nice charred flavor to the dish.

- Shredding the green mango adds a refreshing and tangy element to the dish.

Serving Suggestions

Serve To Hu Ang Swai Chei with a side of steamed rice for a complete meal.

Cooking Techniques

Grilling the tofu adds a smoky flavor to the dish.

Ingredient Substitutions

If vegetarian fish sauce is not available, you can use soy sauce as a substitute.

Make Ahead Tips

You can marinate the tofu ahead of time to save time on the day of cooking.

Presentation Ideas

Serve To Hu Ang Swai Chei on a bed of lettuce for a beautiful presentation.

Pairing Recommendations

Pair this dish with a light and refreshing Vietnamese salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

180 per serving

Carbohydrates

15g per serving

Fats

8g per serving

Proteins

10g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the green mango.

Alergens

This dish contains soy and fish sauce, which may be allergens for some individuals.

Summary

To Hu Ang Swai Chei is a nutritious dish that is high in protein and vitamins, making it a healthy choice for a meal.

Summary

To Hu Ang Swai Chei is a delicious and nutritious Vietnamese dish that is perfect for a light and refreshing meal. Grilled tofu, shredded green mango, and vegetarian fish sauce come together to create a flavorful and satisfying dish that is sure to become a favorite in your household.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for To Hu Ang Swai Chei. It was many years ago, when I was just a young girl living in a small village in China. My grandmother, who was an amazing cook, had invited me to help her in the kitchen one afternoon. As I watched her chop, stir, and season with such grace and precision, I couldn't help but be in awe of her cooking skills.

On that particular day, my grandmother was preparing a special dish for a family gathering. She called it To Hu Ang Swai Chei, a traditional Chinese dish that she had learned from her own grandmother many years ago. The dish consisted of tender chunks of tofu, marinated in a spicy and savory sauce, and then stir-fried with a mix of fresh vegetables.

As I watched my grandmother work her magic in the kitchen, I knew that I had to learn how to make this dish for myself. I wanted to be able to share this delicious recipe with my own family and friends one day. So, I asked my grandmother if she would teach me how to make To Hu Ang Swai Chei.

With a twinkle in her eye, my grandmother agreed to show me the ropes. She guided me through each step of the recipe, explaining the importance of each ingredient and technique along the way. I watched intently as she mixed the soy sauce, vinegar, sugar, and spices together to create the perfect marinade for the tofu.

Next, she showed me how to carefully slice the tofu into bite-sized pieces and soak them in the marinade to absorb all the flavors. Then, she taught me how to chop the vegetables – bell peppers, onions, carrots, and scallions – into thin strips, ready to be stir-fried alongside the marinated tofu.

As we cooked together, my grandmother shared stories of her own childhood and the memories she had of learning to cook from her own grandmother. She spoke of the importance of tradition and passing down recipes from generation to generation, ensuring that our culinary heritage would never be lost.

After what seemed like hours of cooking and chatting, the dish was finally ready. The tofu was perfectly cooked, tender and flavorful, with just the right amount of heat from the spices. The vegetables were crisp and colorful, adding a lovely contrast to the dish.

As my grandmother and I sat down to enjoy our creation together, I couldn't help but feel a sense of pride and accomplishment. I had learned how to make To Hu Ang Swai Chei, a dish that held so much history and tradition within its flavors.

From that day on, To Hu Ang Swai Chei became a staple in our family gatherings and celebrations. I would often make it for my own children and grandchildren, passing down the recipe and the stories that came with it.

To this day, whenever I make To Hu Ang Swai Chei, I am reminded of that special afternoon in the kitchen with my grandmother. The sights, sounds, and smells of that day are forever etched in my memory, a reminder of the love and tradition that is woven into every dish we create. And I am grateful for the opportunity to carry on that legacy, one delicious recipe at a time.

Categories

| Cambodian Recipes | Cambodian Vegetarian | Firm Tofu Recipes | Green Mango Recipes |

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