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In Vietnamese, kho means “to braise,” and we do a lot of braising in Vietnamese cooking. It’s one of those foundational techniques that gives so many of our dishes that deep, savory, slightly sweet flavor we love. The basic ingredients of a Vietnamese braise almost always start with a caramel sauce—a simple mix of sugar and oil (or sugar and water, or even sugar and fish sauce)—followed by your aromatics, typically shallots and garlic. Once that base is ready, you add coconut water and let everything simmer gently until the sauce turns rich, glossy, and full of flavor.
To keep this dish fully plant-based, I use a vegan fish sauce, which adds that same depth and umami that traditional kho dishes are known for, while keeping it completely vegan-friendly.
I apply this method to many of my dishes, but this vegan version of kho, made with eggplant and tofu, has become a staple in my kitchen. I love how the two ingredients complement each other—the tofu soaks up the sauce beautifully, while the eggplant melts down into something silky and tender. Together, they create that perfect harmony of texture and taste that Vietnamese comfort food is known for.
The best part about this dish is how versatile it is. You can keep it vegan and low-carb by serving it over steamed cabbage and drizzling that caramelized sauce right over the top. It’s equally delicious over cauliflower rice for a lighter version, or the traditional way—spooned generously over a bowl of steamed jasmine rice to soak up every drop of sauce. Or honestly, you can just eat it on its own. It’s that satisfying.
What I love most about kho dishes is how something so simple can feel so comforting and layered with flavor. The caramel base gives the sauce its signature color and sweetness, while the coconut water balances everything with just a hint of richness. Every bite reminds me of the kind of food I grew up eating—humble, soulful, and deeply nourishing.
Eggplant and Tofu Kho
Ingredients
Caramel Sauce:
- ¼ cup avocado oil, or any neutral cooking oil
- ¼ cup sugar
Ingredients:
- ¼ cup avocado oil , or any neutral cooking oil, divided in half
- 2 japanese eggplants , or regular medium size eggplants, cut into one inch pieces
- 2 firm tofu, 14 oz, cut into 2-inch rectangles
- 1 large shallot, peeled and chopped
- 4 garlic cloves, chopped
- 4 green onions, cut white part and chopped, with the green part, cut into one inch length pieces
- 1 Tbsp fish sauce
- ¼ cup mushroom powder
- ½ Tbsp black pepper
- 1 cup coconut water
Instructions
- Deep fry the tofu. Set aside.
- In a large skillet, on medium heat, add oil 2 Tbsp cooking oil and fry eggplants 3 minutes on each side untouched. You might need to do this in two batches as you want a single layer when pan frying, and if so repeat process. Set aside. NOTE: Eggplants do oxidize and turn brown so use quickly.
- In a large skillet or wok, on medium heat, add ¼ cup oil and ¼ cup sugar. Cook it until the sugar melts and turns to a nice caramel amber color. Then add shallots, garlic and white part of the green onions and stir fry for one minute.
- Add the rest of the ingredients minus the green part of the green onions.
- Cook for another 5 minutes, tossing halfway.
- Add green part of green onions mix it in.
- Serve with steamed rice.
Nutrition
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