Đậu Hũ Sốt Cà (Tofu in Tomato Sauce)
Why this recipe works
- Fast weeknight cooking: The tomato sauce cooks down quickly, and the tofu only needs a short simmer to heat through and absorb flavour.
- Balanced tomato sauce: Fish sauce adds savoury depth while a little sugar rounds out the acidity of the tomatoes.
- Simple technique: Gentle simmering and careful stirring keep the tofu intact without requiring any advanced preparation.
Get the most out of this recipe
Ingredient notes
- Use ripe tomatoes: Ripe tomatoes collapse more easily and give the sauce a naturally sweet, pulpy texture.
- Season gradually: Fish sauce varies in saltiness, so taste the sauce before adding more salt or fish sauce.
Texture tips
- Choose firm tofu: Firm or extra-firm tofu holds its shape best as it simmers in the tomato sauce.
- Simmer gently: Once the tofu is added, keep the sauce at a gentle simmer and spoon it over the cubes rather than stirring vigorously.
Make-ahead tips
- Make ahead: The dish can be cooked in advance and refrigerated once cool, making it useful for quick meals over the next few days.
- Reheat carefully: Warm gently in a frying pan over low heat with a splash of water, stirring carefully so the tofu does not break apart.
Equipment you'll need
Ingredients
Instructions
- Cut the tofu into bite-sized cubes. Cut the tomatoes into small chunks, finely slice the spring onions, and finely chop the garlic (keep the white and green parts of the spring onions separate).
- Heat the vegetable oil in a large frying pan over medium heat. Add the garlic and the white parts of the spring onions, and cook for 30 to 60 seconds until fragrant but not coloured.
- Add the tomatoes and fine sea salt, then cook for 6 to 8 minutes, stirring often, until the tomatoes collapse and the sauce looks pulpy. If it starts to catch, lower the heat and keep stirring.
- Stir in the fish sauce and caster sugar, then simmer for 2 minutes to meld the flavours. Taste and adjust with a little more fish sauce for savouriness or sugar for balance, if needed.
- Gently add the tofu and spoon the sauce over it. Simmer for 4 to 5 minutes until the tofu is heated through and coated, then scatter over the green parts of the spring onions and cook for 30 seconds.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the heat at a gentle simmer once the tofu goes in, and stir carefully so the cubes stay intact.
- If your tomatoes are very juicy, simmer the sauce a couple of minutes longer before adding the tofu so it clings nicely.
Substitutions
- Replace Firm tofu with Extra-firm tofu for a firmer bite that holds its shape even more.
- Replace Vegetable oil with Canola oil for a similarly neutral flavour.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container for up to 3 days. Reheat gently in a frying pan over low heat with a splash of water until piping hot, stirring carefully to avoid breaking the tofu.
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Recipe overview
- Servings: 3 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Vietnamese
-
Allergens:
Fish
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