Vegan Thit Kho (Vietnamese Braised Pork and Eggs)

Bring the comforting, bold flavors of traditional Vietnamese cuisine to your table with this Vegan Thit Kho (Vietnamese Braised Pork and Eggs). This plant-based twist on the classic dish swaps out pork and eggs for tender cubes of firm tofu and vegan egg bites, all simmered in a rich, caramelized sauce made from coconut water, soy sauce, and vegan fish sauce. Aromatic garlic, shallots, and a touch of coconut sugar lend depth and authenticity, while chopped green onions and optional red chili add a fresh, vibrant finish. Perfectly paired with steamed jasmine rice and tangy pickled vegetables, this dish offers a wholesome, satisfying meal that captures the essence of its traditional counterpart—all while being entirely vegan. Easy to prepare in just under an hour, it's an ideal choice for family dinners or when you're craving a hearty taste of Vietnam.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 400 grams Firm tofu
• 4 pieces Vegan eggs (e.g., Just Egg or pre-made vegan egg bites)
• 500 ml Coconut water
• 4 tablespoons Soy sauce
• 2 tablespoons Coconut sugar
• 2 tablespoons Vegan fish sauce
• 2 Garlic cloves, minced
• 1 Shallot, minced
• 2 tablespoons Neutral cooking oil
• 0.5 teaspoons Black pepper
• 2 stalks Green onion, chopped
• 1 Red chili (optional, for heat)

Directions

Step 1

Press the tofu for 10-15 minutes to remove excess water, then cut it into large cubes (about 1.5-inch pieces).

Step 2

Heat 2 tablespoons of neutral oil in a large skillet or pot over medium heat. Add the minced garlic and shallot, and sauté until fragrant, about 2 minutes.

Step 3

Add the coconut sugar to the pan and stir continuously until it melts into a caramel-like consistency, about 1-2 minutes.

Step 4

Slowly pour in the coconut water while stirring to dissolve the caramel. Be cautious as the caramel may splatter slightly.

Step 5

Add the soy sauce, vegan fish sauce, and black pepper to the pan and stir to combine.

Step 6

Carefully add the tofu cubes and vegan eggs to the pot. Reduce the heat to low and simmer for 30 minutes, gently turning the tofu and vegan eggs occasionally to allow even absorption of the sauce.

Step 7

Taste the sauce and adjust seasoning if needed (e.g., more soy sauce or vegan fish sauce for added saltiness).

Step 8

Once the sauce has reduced and thickened slightly, garnish with chopped green onions and sliced red chili if desired.

Step 9

Serve hot with steamed jasmine rice and a side of pickled vegetables for a complete meal.

Nutrition Facts

Serving size	(1545.4g)

Amount per serving	% Daily Value*
Calories	1465.0

Total Fat 88.4g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 5121.5mg	0%
Total Carbohydrate 114.9g	0%
Dietary Fiber 12.2g	0%
Total Sugars 58.7g
Protein 81.8g	0%

Vitamin D 0IU	0%
Calcium 825.3mg	0%
Iron 15.4mg	0%
Potassium 2947.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 20.7%

Carbs: 29.0%