Vietnamese Tomato Tofu
This 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.
Servings: 4
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!
Notes
You can customise this dish by adding other ingredients like bell peppers, mushrooms, or even tempeh to suit your taste preferences.