This dish is a vegetarian version of the Vietnamese dish called "cá kho tộ", which is braised fish simmered in caramel sauce. Instead of using cá kèo (a dark-scaled small fish that is very popular in Saigonese cuisine), I stuffed tofu in nori sheets to resemble the look and taste of seafood. Once wrapped, the nori rolls are simmered in a sauce made of coconut and soy sauce. Even though the real fish dish is cooked in a claypot to perfectly sear the fish, for the vegetarian equivalent I don’t think it’s necessary. I used a regular deep non-stick pan.
I served the vegetarian fish with thin vermicelli noodles and a banana blossom salad. The more authentic version calls for rau răm, which is a Vietnamese aromatic herb that is an acquired taste for those who are not familiar with it. My husband Lulu is not a big fan, so I garnished it with African basil from the garden.
If you're planning to cook for vegetarians, this meal is perfect; the texture of firm tofu resembles fish without its strong aroma. If you like this recipe, you'll be happy to know that there are a lot of similar vegetarian equivalents to traditional Vietnamese dishes that have been developed for the Buddhist vegetarian diet. I'll post more recipes resembling seafood such as shrimp and other fish dishes soon.
Sorry for not posting yesterday'; our internet was down . Full Recipe...