Cambodian Manor Kho to Hu Caramelized Pineapple and Tofu
Bring a taste of Cambodia to your kitchen with this vibrant and flavorful recipe for Cambodian Manor Kho To Hu, a delightful dish featuring caramelized pineapple and tofu. Perfectly golden tofu cubes are paired with sweet, tangy pineapple, then simmered in a rich, glossy sauce made from dark soy, palm sugar, and optional fish sauce or a vegan alternative, creating a harmonious balance of savory and sweet. Aromatic shallots, garlic, and a pop of fresh lime add depth and brightness, while a hint of red chili can be included for a subtle spicy kick. This quick and easy recipe, ready in just under an hour, is versatile enough to serve over steamed jasmine rice or alongside crusty bread, making it ideal for weeknight dinners or casual gatherings. Garnished with fresh cilantro and lime wedges, this dish is as visually stunning as it is delicious—an irresistible fusion of bold, tropical flavors that will leave everyone asking for seconds!
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Ingredients
- 400 grams firm tofu
- 200 grams pineapple (fresh, diced)
- 2 large shallots (finely sliced)
- 3 garlic cloves (minced)
- 3 tablespoons dark soy sauce
- 2 tablespoons fish sauce (optional or use vegan alternative like soy sauce)
- 2 tablespoons palm sugar or brown sugar
- 3 tablespoons vegetable oil
- 150 ml water
- 1 red chili (sliced, optional)
- 4 lime wedges (for garnish)
- 1 small handful fresh cilantro (chopped, for garnish)
Directions
Step 1
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for about 10 minutes. After pressing, cut the tofu into 1-inch cubes.
Step 2
In a large frying pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove from the pan and set aside.
Step 3
In the same pan, add the remaining 1 tablespoon of vegetable oil. Reduce the heat to medium and add the sliced shallots. Sauté until fragrant and softened, about 2 minutes.
Step 4
Add the minced garlic to the pan and cook for an additional 30 seconds, stirring constantly to avoid burning.
Step 5
Add the diced pineapple to the pan and cook for 3-4 minutes, allowing it to caramelize and develop a golden-brown color.
Step 6
In a small bowl, whisk together the dark soy sauce, fish sauce (or vegan alternative), and palm sugar. Pour this mixture into the pan and stir to combine.
Step 7
Add the water to the pan and bring the mixture to a gentle simmer. Let it cook for 5 minutes to allow the flavors to meld together.
Step 8
Return the cooked tofu to the pan and gently stir to coat it evenly with the sauce. Simmer for another 5-7 minutes, allowing the tofu to absorb the flavors.
Step 9
If using, add sliced red chili to the pan during the last few minutes of cooking for a spicy kick.
Step 10
Remove the pan from heat and transfer the caramelized pineapple and tofu to a serving dish.
Step 11
Garnish the dish with fresh cilantro and serve with lime wedges on the side. Pair it with steamed jasmine rice or crusty bread, if desired.
Nutrition Facts
| Serving size | (1032.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 988.4 |
| Total Fat 58.5g | 0% |
| Saturated Fat 8.0g | 0% |
| Polyunsaturated Fat 25.2g | |
| Cholesterol 0mg | 0% |
| Sodium 6144.0mg | 0% |
| Total Carbohydrate 80.9g | 0% |
| Dietary Fiber 10.8g | 0% |
| Total Sugars 53.7g | |
| Protein 53.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 729.1mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 1415.1mg | 0% |
Source of Calories