Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Corn and Tofu Stir-Fry with Garlic and Shallots
A delightful Vietnamese stir-fry featuring sweet corn and silky mashed tofu, infused with aromatic garlic and shallots. This dish is light, nutritious, and bursting with authentic Vietnamese flavors, perfect as a vegetarian main course or side dish.
30 min
Easy
4 servings
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Taste Profile
Sweet6/10
Salty6/10
Sour0/10
Umami6/10
Spicy1/10
🥄 Texture
Soft, slightly crumbly tofu with occasional crisped edges contrasts with juicy, popping corn kernels for a pleasant bite. Thinly sliced shallots add tender caramelized strands while the dish remains overall moist but not saucy.
👃 Aroma
Fragrant garlic and golden shallots dominate with a toasty, savory top note, while fish sauce adds a subtle savory/fermented depth. Sweet corn scent lifts the aroma with a light, fresh sweetness.
🍷 Pairs Well With
Jasmine tea (hot or iced) or a light, crisp lager; alternatively a dry Sauvignon Blanc for a wine option.
🥗 Side Dishes
Steamed jasmine rice; quick Vietnamese pickled carrots and daikon (do chua) or a light cucumber salad; sautéed or blanched leafy greens (bok choy or water spinach); fresh herb platter and rice paper for wrapping.
Ingredients(11 items)
- 12 cups sweet corn (fresh or frozen kernels)
- 2400 grams tofu (mashed or crumbled)
- 34 shallots (thinly sliced)
- 46 cloves garlic (minced)
- 52 tablespoons vegetable oil
- 61 teaspoon fish sauce
- 71/2 teaspoon salt
- 81/4 teaspoon black pepper
- 91/2 teaspoon sugar
- 102 tablespoons water
- 111 green onion (chopped, for garnish)
Nutrition Information(per serving)
185
Calories
10.2g
Protein
16.8g
Carbs
9.5g
Fat
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
- 2
Add the thinly sliced shallots to the hot oil and stir-fry for 2-3 minutes until they become fragrant and slightly golden.
- 3
Add the minced garlic to the pan and stir-fry for another 1 minute, being careful not to burn it.
- 4
Add the mashed tofu to the pan, breaking it into smaller pieces as it cooks. Stir-fry for 3-4 minutes until the tofu is lightly browned.
- 5
Add the sweet corn kernels to the pan and mix well with the tofu. Continue stir-frying for 2-3 minutes.
- 6
Pour in the water and add the fish sauce, salt, sugar, and black pepper. Stir everything together thoroughly.
- 7
Continue cooking for another 2-3 minutes, stirring occasionally, until the corn is heated through and all ingredients are well combined.
- 8
Taste and adjust seasonings as needed. Add more fish sauce or salt if desired.
- 9
Transfer the stir-fry to a serving plate and garnish with chopped green onion.
- 10
Serve hot as a main dish with steamed rice or as a side dish alongside other Vietnamese dishes.
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