Steps to Make Vietnamese Chao Tofu

Vietnamese Spring Roll Pizza

Chao (which is its vietnamese name) is tofu that is fermented for at least 1 month in a brine that consists according to some books, the technique to make fermented tofu appeared 200 bc in china.

Recipe Summary Vietnamese Spring Roll Pizza

All of the incredible, fresh flavors of a Vietnamese spring roll go into this better-for-you pizza! Spicy peanut sauce, crunchy veggies, chicken, fresh herbs, and just a touch of melty cheese to tie it all together for a light and delicious-tasting pizza.

Ingredients | Vietnamese Chao Tofu

1 (12 ounce) package CAULIPOWER® Cauliflower Pizza Crusts

6 ounces broccoli coleslaw mix

3 tablespoons very thinly sliced red onion

1 tablespoon olive oil

½ cup peanut sauce

⅔ cup diced cooked chicken

½ cup shredded mozzarella cheese

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh mint

Directions

Preheat the oven to 425 degrees F (220 degrees C).

Line a baking sheet with parchment paper. Place broccoli slaw and red onion on the parchment paper, drizzle with olive oil, and toss to coat.

Bake for 5 minutes; remove from oven, and set aside. Leave oven on.

Spread 1/2 of the peanut sauce on one of the pizza crusts. Top with broccoli-onion mixture, 1/2 of the chicken, and 1/2 of the mozzarella cheese. Repeat with second crust and remaining ingredients.

Place pizzas directly on oven rack and bake until crust is golden brown, 13 to 15 minutes.

Sprinkle basil, cilantro, and mint on each pizza before serving.

Info | Vietnamese Chao Tofu

prep: 20 mins cook: 20 mins total: 40 mins Servings: 8 Yield: 2 pizzas

TAG : Vietnamese Spring Roll Pizza

World Cuisine Recipes, Asian,

Images of Vietnamese Chao Tofu

Vietnamese Chao Tofu / I like to use firm tofu for this, silken ones will be super delicate to handle for this top with red chili flakes or freshly ground pepper.