ramyaramesh3007This easy, saucey tofu dish topped with scallions is savoury, tangy and perfect when paired with hot rice! It’s naturally high in protein, gluten free and plant based.
Vietnamese tomato tofu, also known as “Đậu Sốt Cà Chua” in Vietnamese, is a flavourful and comforting dish that combines tofu with a rich tomato sauce infused with soy sauce.
This is one of the easiest tofu recipes I’ve ever made and surprised that I’ve never come across it in mainstream Vietnamese cuisine even back when I was not vegan. This ought to be served in restaurants!
But even if they aren’t, they’re so simple to whip up at home in just under 30 minutes. The process is even more quick if you’ve already pan fried your tofu.
What Ingredients Do I Need?
- extra firm tofu – this is the best type of tofu for this dish so it doesn’t break apart. I get my tofu fresh from the market or you can use packaged or pre-fried tofu as well.
- tomatoes – the more red the tomatoes, the brighter the colour of the dish will be! These red tomatoes have the right balance of acidity and sweetness.
- shallot and scallions – to add flavour to the dish.
- seasoning – tomato paste, light soy sauce, vegan fish sauce
- sweetener – to balance the acidity. I always use coconut sugar as the refined sugar free option!
Gluten Free Substitutions
Ensure vegan fish sauce is gluten free. Use tamari or gluten free soy sauce in place of regular soy sauce.
Allium Free Substitutions
Instead of shallots and spring onions, substitute with chopped cilantro.
Vietnamese Tomato Tofu
Ingredients
- 1 block extra firm tofu 250 – 300g
- 5 medium tomatoes 10 small tomatoes
- 1 shallot
- 2-3 stalks spring onions
- 1 tbsp tomato paste
- 1 tsp vegan fish sauce
- 1 tbsp light soy sauce
- 1 tsp salt
- 1 tsp coconut sugar
- 1/3 cup water
- olive oil for frying
Instructions
- Cut tofu into squares. Pan fry tofu in olive oil until crispy.
- Heat oil in a large skillet or wok over medium heat or use the remaining oil from frying tofu.
- Add the sliced shallots and and white part of scallions to the skillet and sauté until fragrant and translucent, about 2-3 minutes.
- Add the diced tomatoes to the skillet and cook until they start to break down and release their juices, about 5 minutes.
- Stir in the tomato paste, light soy sauce, vegan fish sauce, sugar, salt, and black pepper, mixing well to combine.
- Add the cubed tofu to the skillet, gently stirring to coat the tofu with the tomato mixture.
- Pour in the water, then reduce the heat to low and simmer for about 10-15 minutes, allowing the flavours to meld together and the sauce to thicken slightly.
- Taste and adjust seasoning if needed, adding more salt, sugar, or soy sauce according to your preference.
- Once the sauce has reached your desired consistency, remove the skillet from heat.
- Serve the Vietnamese tomato tofu hot, garnished with chopped green onions with hot fluffy rice. Enjoy!