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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.
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.
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.
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.
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.
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.
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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.
This vietnamese recipe takes 40 minutes to prepare and yields 4 servings. At 193.53 calories per serving with 11.03g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 1-2 chopped bird's eye chilies or 1/2 teaspoon of red pepper flakes along with the shallots for extra heat.
Replace fish sauce with vegan fish sauce or a mixture of soy sauce and a squeeze of lime juice to make the dish fully plant-based.
Sauté sliced mushrooms, bell peppers, or onions before adding the tomatoes for extra texture and nutrients.
Garnish with fresh cilantro or Thai basil in addition to the green onions for a more complex, aromatic flavor profile.
Tofu is a complete protein, providing all the essential amino acids your body needs for muscle repair, immune function, and overall health.
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to a reduced risk of heart disease and certain types of cancer.
Tofu is often fortified with calcium and contains isoflavones, compounds that may help increase bone density and reduce bone loss, particularly important as we age.
This dish provides a good amount of plant-based iron from tofu, which is crucial for energy production and preventing anemia.
One serving contains approximately 290-340 calories, primarily depending on the amount of oil absorbed during frying. Using an air fryer can lower this count.
Yes, it's a well-balanced and healthy dish. Tofu provides excellent plant-based protein, while tomatoes are rich in vitamins and antioxidants like lycopene. It's a nutritious homemade meal.
Absolutely! The only non-vegan ingredient is fish sauce. You can easily substitute it with vegan fish sauce, or use soy sauce with a little lime juice to mimic the umami and tang.
Extra-firm tofu is ideal because it holds its shape well during frying and simmering. Firm tofu also works, but avoid soft or silken tofu as it will fall apart.
Yes, you can use a 14.5 oz (400g) can of diced or crushed tomatoes. Drain them slightly if you prefer a thicker sauce. The flavor will be slightly different but still delicious.
The key is removing as much water as possible. Press it well, pat it very dry, and for an even crispier exterior, toss the dry cubes in a tablespoon of cornstarch before frying.
