Vietnamese Tomato Tofu, Stir-Fried Water Spinach, Winter Melon Soup and Steamed Rice
Popularity
3.5
A comforting and balanced Vietnamese meal featuring savory tofu simmered in a rich tomato sauce, fresh stir-fried water spinach, light winter melon soup, and fluffy steamed rice.
Crispy, golden tofu cubes simmered in a fresh, tangy tomato sauce with a savory umami kick. This classic Vietnamese home-style dish is simple, comforting, and perfect served over a bowl of fluffy steamed rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
206cal
13gprotein
12gcarbs
Ingredients
450 g Extra-Firm Tofu (Pressed for at least 20 minutes)
A classic Vietnamese side dish featuring crisp, tender water spinach stir-fried with heaps of fragrant garlic. Ready in minutes, this simple and savory green vegetable is a delicious and healthy addition to any meal.
A light and comforting Vietnamese soup (Canh Bí Đao) featuring tender winter melon, savory minced pork, and umami-rich dried shrimp in a clear, flavorful broth. This classic, refreshing dish is a staple in Vietnamese family meals and is ready in under 40 minutes.
Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
About Vietnamese Tomato Tofu, Stir-Fried Water Spinach, Winter Melon Soup and Steamed Rice
A comforting and balanced Vietnamese meal featuring savory tofu simmered in a rich tomato sauce, fresh stir-fried water spinach, light winter melon soup, and fluffy steamed rice.
This vietnamese dish is perfect for dinner. With 775.86 calories and 34.61g of protein per serving, it's a muscle-gain option for your meal plan.
13gfat
2 pcs
Green Onions
(Sliced)
Instructions
1
Prepare the Tofu (5 minutes): If not already pressed, press the tofu for at least 20 minutes to remove excess water. Pat it completely dry with paper towels and cut the block into 1-inch (2.5 cm) cubes.
2
Fry the Tofu (10 minutes): In a large skillet or wok, heat the vegetable oil over medium-high heat until it shimmers. Carefully place the tofu cubes in a single layer, frying in batches if necessary to avoid overcrowding. Fry for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Transfer the fried tofu to a plate lined with paper towels to drain.
3
Create the Tomato Base (8 minutes): Carefully pour out all but 1 tablespoon of oil from the skillet. Reduce heat to medium, add the chopped shallots, and sauté for 1-2 minutes until fragrant. Add the chopped tomatoes and cook for 5-6 minutes, stirring and gently mashing with your spoon, until they break down into a chunky sauce.
4
Simmer the Sauce (5 minutes): Stir in the fish sauce, sugar, water, salt, and black pepper. Bring the sauce to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld.
5
Combine and Finish (2 minutes): Gently return the fried tofu to the skillet. Carefully toss to coat the tofu cubes in the sauce. Let it simmer for 1-2 minutes for the tofu to absorb the flavors. Stir in the sliced green onions, taste and adjust seasoning if needed, then turn off the heat. Serve immediately with steamed jasmine rice.
4
Serving size: 1 serving
96cal
4gprotein
6gcarbs
7gfat
Ingredients
500 g Water Spinach (Also known as rau muống or morning glory)
8 cloves Garlic (Minced)
2 tbsp Vegetable Oil
1.5 tbsp Fish Sauce
0.5 tsp Sugar
2 tbsp Water (For the sauce)
1 tsp Salt (For blanching water)
2 cup Ice Cubes (For ice bath)
1 pcs Bird's Eye Chili (Optional, thinly sliced)
Instructions
1
Preparation
Wash the water spinach thoroughly. Trim and discard about 2 inches from the tough bottom ends. Cut the remaining stalks and leaves into 3-inch lengths.
Mince the garlic and thinly slice the chili, if using.
In a small bowl, whisk together the fish sauce, sugar, and 2 tbsp of water to create the sauce. Set aside.
Prepare a large bowl with ice water (water and ice cubes).
2
Blanch and Shock the Spinach
Bring a large pot with 2 litres of water and 1 tsp of salt to a rolling boil.
Add the prepared water spinach and blanch for only 30-45 seconds, just until it turns vibrant green and slightly wilts.
Using tongs or a spider strainer, immediately remove the spinach from the boiling water and plunge it into the prepared ice bath. This stops the cooking process and preserves its crispness and color.
Once completely cool (about 1 minute), drain the spinach thoroughly. Gently squeeze out any excess water.
3
Stir-fry the Aromatics
Place a large wok or skillet over high heat. Add the vegetable oil and heat until it shimmers.
Add the minced garlic and sliced chili. Stir-fry for about 15-20 seconds until fragrant. Be careful not to let the garlic burn.
4
Finish the Dish
Add the drained water spinach to the hot wok.
Quickly pour the prepared sauce mixture over the spinach.
Toss everything together continuously for 1-2 minutes until the spinach is well-coated and heated through.
Do not overcook.
5
Serve Immediately
Transfer the stir-fried water spinach to a serving platter.
Serve hot as a side dish with steamed rice and other main courses.
2 tbsp Dried Shrimp (Soak in warm water for 15 minutes, then drain)
500 g Winter Melon (Peeled, deseeded, and cut into 1-inch chunks)
225 g Ground Pork
2 tbsp Fish Sauce (Divided use)
0.5 tsp Black Pepper (Freshly ground, divided use)
1 tbsp Vegetable Oil
2 pcs Shallots (Finely chopped)
6 cup Water (Or use chicken/pork stock for a richer broth)
1 tsp Granulated Sugar
0.5 tsp Salt (Adjust to taste)
2 pcs Scallions (Thinly sliced)
3 tbsp Cilantro (Roughly chopped)
Instructions
1
Prepare Ingredients & Marinate Pork
Place the dried shrimp in a small bowl and cover with warm water. Let them soak for 15 minutes to soften, then drain and set aside.
While the shrimp soak, prepare the other ingredients: peel the winter melon, remove the seeds, and cut it into 1-inch thick chunks. Finely chop the shallots. Thinly slice the scallions and chop the cilantro.
In a separate bowl, combine the ground pork with 1 tablespoon of fish sauce and 1/4 teaspoon of black pepper. Mix well and set aside to marinate for at least 10 minutes.
2
Sauté Aromatics and Pork
Heat the vegetable oil in a medium pot or Dutch oven over medium heat.
Add the chopped shallots and sauté for 1-2 minutes until fragrant and softened.
Add the marinated ground pork to the pot. Use a spatula to break it into small pieces and cook for 3-4 minutes until it's no longer pink.
Stir in the drained, softened dried shrimp and cook for another minute to release their aroma.
3
Simmer the Soup
Pour the 6 cups of water (or stock) into the pot and bring to a rolling boil over high heat.
As the water heats up, use a spoon or fine-mesh skimmer to remove any foam or scum that rises to the surface. This ensures a clear broth.
Once boiling, carefully add the winter melon chunks. Reduce the heat to a gentle simmer, cover the pot, and cook for 10-15 minutes until the winter melon is tender and translucent but not mushy.
4
Season and Serve
Once the melon is tender, stir in the remaining 1 tablespoon of fish sauce, 1 teaspoon of sugar, and 1/2 teaspoon of salt.
Taste the broth and adjust the seasoning if necessary. You may want more fish sauce for saltiness or a pinch more sugar to balance the flavors.
Turn off the heat. Stir in the sliced scallions and chopped cilantro.
Ladle the hot soup into bowls, garnish with the remaining 1/4 teaspoon of black pepper, and serve immediately with steamed rice as part of a larger meal.
