Vietnamese Tofu with Tomato Sauce (Đậu Sốt Cà Chua)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
111 kcal
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Course
Side Dish
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Cuisine
Vietnamese
Vietnamese Tofu with Tomato Sauce (Đậu Sốt Cà Chua)
Description
Vietnamese Tofu with Tomato Sauce (Đậu Sốt Cà Chua) combines deep-fried tofu and a rich tomato-based sauce. The tofu is pressed to remove excess moisture, then fried at 300°F until golden brown, creating a crisp texture that holds up well in the sauce. The tomato sauce is prepared by simmering ripe Roma tomatoes, enhanced with tomato paste, fish sauce, salt, and sugar, balancing sweetness and umami. The fish sauce is optional but traditional, adding a depth of savory flavor.
The dish is finished with finely sliced green onions that add a fresh, subtle sharpness. The contrast between the crispy tofu and the smooth tomato sauce makes it satisfying and distinct. Cooking the tofu carefully to achieve a golden crust is key, while the tomato sauce brings moisture and brightness.
This dish can be served warm as a vegetarian main or side. It pairs well with steamed rice to soak up the tomato sauce. The tomato sauce offers a vibrant taste and is gently seasoned to highlight the tofu.
Ingredients
Deep fried tofu
- 1 lb tofu pre-fried tofu can be great if you live near a shop that fries these fresh daily, firm
- cooking oil for deep frying
Sauce
- 5 Roma tomatoes medium size, cut into 4ths or 6ths, ripe
- 1 tbsp tomato paste
- 1/2 /2 tsp fish sauce optional, but..not really!
- 1 tsp salt
- 2 tsp sugar
- 1/2 /2 c water
Garnish
- 1 talk green onions finely sliced
Instructions
Deep frying tofu (or buy pre-fried)
- Cut the tofu blocks in half lengthwise (so they're thinner and remove more moisture), then again into smaller pieces to help remove more moisture.
- Press out moisture from the tofu: the tofu on a plate, with a kitchen towel or paper towels above and below the tofu. Cover with another plate to slightly weigh it down to remove moisture for 20-30 minutes. This will help prevent the oil from splattering during frying. Here's how it looks after pressing.
- Fry the tofu. Heat a pot of oil to 300 F, then add 4-6 pieces of tofu at a time to fry until golden brown, making sure to move them around a bit right after adding so they don't stick. It should only be a few minutes each. Remove the fried ones to plate with paper towel to drain excess oil, and continue frying the rest until they're all fried.
Tomato sauce
- Slice the tomatoes into bite sized pieces, about 4-8 pieces per tomato. It will help them cook quicker too.
- In a new medium sized pot, add all the sauce ingredients. Bring to a boil on high heat, then lower to simmer at 30% heat for about 10 minutes, or until tomatoes are cooked through and the liquid reaches your desired concentration.
- Taste the sauce at this point. See if it needs any more tomato paste, fish sauce, salt or sugar. If the tomatoes aren't super flavorful or ripe to start, I like to add more tomato paste, sugar, and maybe some salt at this point.
- Add the tofu to the pot, toss to combine.
- Keep mixing for a few minutes so the tofu warms up and soaks up some of the sauce. Retaste and adjust as necessary then top with sliced scallions and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 111kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 678mg | 28% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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