Vietnamese Tomato Tofu (Đậu Hũ Sốt Cà Chua)
This Vietnamese Tomato Tofu is pure comfort in a bowl. It’s a humble dish where crispy tofu gets tossed in a jammy tomato glaze that hits all the right savory-sweet notes.
Equipment
- medium skillet or frying pan
- knife and cutting board
- measuring cup and spoon
Ingredients
- 500g firm tofu cut into 1-inch cubes
- 1 red onion diced
- 4 garlic cloves minced
- 6 pcs medium tomatoes diced
- 1 tbsp tomato paste
- 1 tbsp fish sauce
- 1 tsp low-sodium soy sauce
- 1 tbsp coconut sugar
- 1 cup water
- green onions sliced thinly, white parts separated
- neutral oil
Instructions
- Prepare tofu. Pat the tofu cubes very dry with paper towels.
- Fry tofu. Heat your neutral oil in a large pan over medium high heat. Fry the cubes until they are golden and crispy. Remove the tofu and set it aside.
- Sauté aromatics. Drain most of the oil, leaving about a tablespoon. Add your onions, garlic, and the white parts of green onion and sauté until they are fragrant.
- Fry paste. Add the tomato paste to the aromatics. Cook and stir for about two minutes until it darkens and becomes fragrant.
- Cook tomatoes and season the sauce. Add your chopped fresh tomatoes, fish sauce, soy sauce, coconut sugar, and water. Simmer for several minutes until they soften and form a thick, jammy sauce.
- Add the tofu. Add the fried tofu back into the pan. Toss gently so every piece is coated and simmer for 10 minutes.
- Garnish. Turn off the heat and stir in your sliced green onions. Serve immediately with steamed white rice.