Vietnamese tofu in tomato sauce (đậu sốt cà chua)
Golden fried tofu simmered in a quick, tangy-sweet tomato sauce with spring onion. Everyday Vietnamese home cooking.
- 30 min10 prep · 20 cook
- EasyDifficulty
- 270 kcalper serving
Ingredients
- Firm tofu500 g
- Tomatoes4
- Spring onions3
- garlic2 cloves
- Soy sauce2 tbsp
- Sugar1 tsp
- Vegetable oil4 tbsp
- Black pepperto taste
- Fresh corianderto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Pat the tofu dry and cut into 3 cm squares about 1.5 cm thick.
- 2
Fry the tofu in the oil over medium-high heat until golden on both sides. Set aside.
- 3
In the same pan, fry the garlic and the white part of the spring onions, then add the chopped tomatoes and cook until they break down.
- 4
Stir in the soy sauce, sugar and a splash of water, return the tofu and simmer so it soaks up the sauce.
- 5
Finish with the green spring onion, pepper and coriander. Serve with steamed rice.
Tips and questions
- Do I have to fry the tofu?
- Yes: the golden skin keeps it from breaking and helps it soak up the sauce.
- My sauce is too sour. What do I do?
- Add a little more sugar and cook a few minutes longer; very ripe tomatoes help too.
Enjoy your meal!
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